Marinated Flank Steak
|Garlic||4 Clove (20 gm), minced|
|Shallot||1 Medium, minced|
|Reduced sodium soy sauce||3 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Dried oregano||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Flank steak||1 Pound, trimmed (1 Whole)|
|Freshly ground pepper||1⁄4 Teaspoon|
1. Combine the garlic, shallot, soy sauce, vinegar, oregano, and thyme in a zip-close plastic bag; add the steak. Squeeze out the air and seal the bag; turn to coat the steak. Refrigerate, turning the bag occasionally, at least A hours or overnight.
2. Spray the broiler rack with canola nonstick spray and preheat the broiler.
3. Remove the steak from the marinade; discard the marinade. Sprinkle the steak with the salt and pepper, and place on the broiler rack. Broil the steak 5 inches from the heat until an instant-read thermometer inserted in the center of the steak registers 145°F for medium, about 5 minutes on each side. Transfer the steak to a cutting board and let stand about 5 minutes. Cut the steak on an angle against the grain into 12 slices.