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Grilled Flank Steak

    2 lbs. flank steaks
    3 tablespoons minced shallots
    1 1/2 tablespoons soy sauce
    2 tablespoons olive oil
    1/2 teaspoon thyme or Italian seasoning
    1/2 teaspoon black pepper
    juice from 1/2 lemon

  Lightly pierce steaks all over with a sharp fork or knife. Whisk
 together remaining ingredients and transfer to a large resealable
 heavy-duty plastic bag. Add steaks and seal, pressing out excess air.
 Marinate steaks at least 6 hours or up to 1 day.

  Prepare grill for cooking.

  Grill steaks on an oiled rack set 5 to 6 inches over glowing coals,
 turning once, about 12 minutes for medium-rare. Transfer to a cutting
 board and let stand 5 minutes. Thinly slice steaks diagonally across
 the grain.