Grilled Flank Steak
2 lbs. flank steaks 3 tablespoons minced shallots 1 1/2 tablespoons soy sauce 2 tablespoons olive oil 1/2 teaspoon thyme or Italian seasoning 1/2 teaspoon black pepper juice from 1/2 lemon
Lightly pierce steaks all over with a sharp fork or knife. Whisk
together remaining ingredients and transfer to a large resealable
heavy-duty plastic bag. Add steaks and seal, pressing out excess air.
Marinate steaks at least 6 hours or up to 1 day.
Prepare grill for cooking.
Grill steaks on an oiled rack set 5 to 6 inches over glowing coals,
turning once, about 12 minutes for medium-rare. Transfer to a cutting
board and let stand 5 minutes. Thinly slice steaks diagonally across