Categories: Sonoma Lunch_Dinner Phase 1

Ingredients

• 1 1- to 1 1/2-pound beef flank steak
• 1/4 cup extra-virgin olive oil
• 2 tablespoons vinegar or lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 clove garlic, minced

Directions

1. Score meat on both sides by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place meat in a self-sealing plastic bag set in a shallow dish.

2. For marinade, in a small bowl combine oil, vinegar, salt, pepper, and garlic. Pour over meat; close bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain meat, discarding marinde.

3. Preheat boiler. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness (160°F), turning once halfway through grilling. Thinly slice meat diagonally across the grain.

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