BBQ Rosemary-marinated flank steak

This is an easy, flavorful and aromatic prep for a lusty steak. You can use beef flank, or the similarly tastey flap (vacio) cut  as in these photos -- both are toothsome but beefy. It just needs a night in the fridge for the flavors to penetrate, then cooks up quickly on the BBQ.  We once cooked this (after marinading) sous vide to very rare, then froze in its bag, and took to a party where we finished it on a hot BBQ to sear -- worked fabulously.

From Cooks Illustrated, May & June 2005, by Elizabeth Germain, serves 4-6. Other marinades suggested in the article include Garlic-Ginger-Sesame and Garlic-Chili.

Rosemary beef flap steak with grilled asparagus and smashed baby potatoes

  2 pounds Flank Steak (one whole), patted dry
  2 tsp Kosher Salt
1/3 Cup Olive Oil
  6 cloves Garlic
  1 medium Shallot
  2 Tbs Rosemary Leaves, fresh
1/4 tsp Black Pepper, ground

Poke each side of the steak about 20 times with a fork.
Sprinkle the Salt over both sides.

Poked and salted

Blend Oil, Garlic, Shallot, Rosemary Leaves until a smooth paste.

Whiz the ingredients into a paste, no need to be fussy about this

Smear both sides with the paste.

Smear the marinade on both sides, then wrap tightly

Wrap tightly with cling film (cellophane).
Marinade overnight up to two days.

Wrapped and bagged, you can freeze it after marinading overnight

Wipe paste off steak so it doesn't burn during cooking.
Sprinkle both sides with Pepper.
Grill directly over very hot barbecue coals until well browned, 4-6 minutes.
Flip and grill 3-4 minutes.
It should still be quite pink, any more and it will become tougher.
Cover loosely with aluminum foil and allow juices to redistribute
about 5 minutes; it will cook a bit more from carry-over heat.
Cut across the grain into very thin slices and serve with a robust red wine.