Flank steak is rather a lean piece of meat. Once marinated it cooks to perfection and then serve it with crusty bread and homemade lemon butter along with a garden salad and a nice Chardonnay. Serves 4 Total Time 28 minutes + 4-6 hours for marinating.
Don’t over cook this steak as it will become rather tough. Flank steak is meant to be rare to medium rare. If you like your meat well done, this is not the recipe for you.
1 1/2 lb flank steak
1/4 cup olive oil
1/4 cup fresh lemon juice
3 tablespoons soy sauce
2 cloves garlic, minced or pressed
1 tablespoon brown sugar
1 teaspoon dried savory
Garnish: chopped fresh parsley
Cream 2/3 cup butter until light then add 3 tablespoons lemon juice a little bit at a time. Mix in 3 tablespoons finely chopped parsley and 3 tablespoons chopped watercress. Mix in a dash of black pepper the shape into a roll. Wrap in wax paper and refrigerate while cooking your flank steak. Serve: cut into slices.
Combine marinade ingredients in a shallow dish. Add meat, turn over a couple times to coat. Cover and refrigerate for a minimum of 4 hours. Turn meat over once during that time. Remove and transfer to a broiling pan, brush with marinade. Roast in a 400F preheated oven for 8 minutes on each side, brushing occasionally with the marinade. Juices should still run red for medium rare. If you have to have it well done cook it until juices run clear or an additional 8-10 minutes. Cut meat into thin slices and serve with lemon butter, crusty bread...you get the picture. Yum Yum!