Post by Deleted on May 25, 2015 4:54:33 GMT
GRILLED STEAK WITH LEMON
4 lbs. flank steak
1/2 c. + 3 tbsp. fresh lemon juice
2 tbsp. olive oil
2 tbsp. fresh minced rosemary
2 tbsp. fresh minced thyme
1 1/2 tbsp. whole black peppercorns
2 tsp. grated lemon peel
1/2 tsp. salt
Mesquite chips soaked 1 hour
Place meat in large shallow baking dish just large enough to accommodate in single layer. Drizzle 1/2 cup lemon juice over. Set meat aside. Add remaining 3 tablespoons lemon juice, oil, rosemary, thyme, peppercorns, lemon peel, and salt to processor and blend until paste forms. Rub paste on both sides of meat. Marinade 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Prepare barbecue (medium-high heat). Add chips. Place meat on grill. Cover and cook 6 minutes. Turn meat over. Cover and cook to desired degree of doneness, about 6 more minutes for medium-rare. Transfer steaks to platter. Let stand 10 minutes. Cut steaks diagonally into thin slices and serve.
4 lbs. flank steak
1/2 c. + 3 tbsp. fresh lemon juice
2 tbsp. olive oil
2 tbsp. fresh minced rosemary
2 tbsp. fresh minced thyme
1 1/2 tbsp. whole black peppercorns
2 tsp. grated lemon peel
1/2 tsp. salt
Mesquite chips soaked 1 hour
Place meat in large shallow baking dish just large enough to accommodate in single layer. Drizzle 1/2 cup lemon juice over. Set meat aside. Add remaining 3 tablespoons lemon juice, oil, rosemary, thyme, peppercorns, lemon peel, and salt to processor and blend until paste forms. Rub paste on both sides of meat. Marinade 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Prepare barbecue (medium-high heat). Add chips. Place meat on grill. Cover and cook 6 minutes. Turn meat over. Cover and cook to desired degree of doneness, about 6 more minutes for medium-rare. Transfer steaks to platter. Let stand 10 minutes. Cut steaks diagonally into thin slices and serve.