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INGREDIENTS

4 sprigs rosemary
8 sprigs thyme
5 large cloves garlic, smashed
1 Tbsp. peppercorns, cracked
½ cup extra-virgin olive oil
Approximately 2 lbs. flank steak, scored
Salt

PREPARATION

• Crush the herbs and combine them with the garlic, peppercorns and olive oil.

• Coat the flank steak with the marinade and place it in a plastic bag. Marinate the steak overnight in the refrigerator.

• Remove the steak from the bag and gently scrape off the excess herbs. Season the steak with salt.

• Grill to your preference. Let the steak rest about 10 minutes and then slice.

This article appears in Sep 1-30, 2008.

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