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1 1-2 pound flank steak seasoned with salt and pepper
1/4c olive oil
1/4c finely chopped shallots
2tbls crushed garlic, fresh or jarred
2tbls chopped fresh rosemary
Mix together the olive oil, garlic, rosemary and shallots. spread the “wet rub” (as opposed to dry rub) onto both sides of the meat and let rest in a large plastic bag in fridge for 2 hours and up to 24 hours.
Prior to putting on the grill, wipe off the majority of the rub, then grill on medium coals 4 minutes per side to desired “doneness”, 4-5 minutes per side is a nice medium rare. It’s important to cut the emat on a bias, about a 45 degree angle when slicing to serve.