Grilled Flank Steak with Thyme and Garlic | Recipe

This is one of those dishes that you should serve outside to make you realise what life is really about.

A lot of recipes for flank steak call for marinating it before cooking, but this one turns it around and has a light olive oil based marinade applied after the grill.

A flank steak weighing around 600g is probably enough for three to four persons.

Rub it on all sides with salt and black pepper and place it on the grill. I turned it twice over and when cooked under a lid, for roughly 12 to 15 minutes, it turned out done. The exact time is dependant on the heat.

As usual, check to see if it’s at the level of done you’d like it to be, or use a thermometer.

The post-grill marinade consisted of olive oil, 2 cloves of garlic, salt, and fresh thyme, maybe 8 strands.

The strands of thyme were cut up and all the ingredients mixed together.

The grilled steak is cut into slices and the marinade is poured over the steak. Then turn the pieces of steak over until they’re covered with the marinade. Wait around 15 minutes before serving and you’ll wind up with a flank steak infused with thyme-garlicky deliciousness.

This one was served with fried new potatoes, salad, and an Italian red wine.

Enjoying this while the sun is setting should basically make your evening.

List of ingredients

Flank steak
Olive oil
Garlic
Fresh thyme
Salt
Black pepper

On flank steak
Flank steak, a lean and flavourful cut of beef, is known for its rich taste. It’s a versatile cut from along the abdominal muscles of the cow, it has a coarse grain that absorbs marinades and seasonings exceptionally well, making it a popular choice for grilling, broiling, or pan-searing. When cooked right, it’s delicious in a number of dishes, from fajitas and stir-fries to sandwiches and salads. To serve, it’s often best when cut thinly, against the grain.