Greek Flank Steak

What-what-what? Is that a fresh garlic clove I see? Yeah, sometimes I end up going the extra mile. I was going to be making something later in the week that called for whole cloves of garlic, so I had the extra garlic lying around and figured I shouldn’t let it go to waste. Anyway, I snipped the ends and got them peeled, but I’ll warn you, I did not even come close to properly mincing them, probably out of defiance more than anything. My mother has told me I was very contrarian as a child too.

Where was I? Oh yes, Greek Flank Steak! We’re making a flavorful marinade here, so we’ll need at least three cloves of garlic, chopped into whatever consistency you can manage.

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Next we’re going to add the juice of two lemons. Again with the fresh stuff! Don’t worry, that little plastic container of lemon juice still has a home in my fridge. But they were having a sale on lemons, and I figured why not? In general, a medium lemon will produce 2 Tablespoons, so this equals about 4 Tablespoons (or 1/4 cup) of lemon juice.

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Now toss in 1/2 teaspoon of pepper, and 1 Tablespoon of salt.

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Also, 3 teaspoons of dried oregano (which is the same as 1 Tablespoon, if you’re into measurement conversions.)

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Pour in one cup of quality olive oil, and mix everything thoroughly.

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Now put the whole concoction into a ziplock bag with a 2-3 pound flank steak, and let it marinate overnight in the fridge. This is important, because flank steak is generally a fairly tough cut of meat, and the acidity of the lemon juice is going to slowly break it down and tenderize it. If you shorten the marinating time, you will still have an excellent flavor, but the meat may end up pretty chewy.

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The next day, just place the steak on a rack and broil it in the oven for 6-10 minutes on each side, depending on how thick your cut of meat is. Of course you can also do it on an outdoor grill if you’re into that sort of thing.

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I like it best sliced very thin, which for the record, this is not. The GFCF Husband didn’t realize I was photographing this meal, and started cutting in his own quick-and-dirty way before I had a chance to do it. Certainly can’t fault him for trying to help me get dinner on the table faster, though.

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Happy Eating!

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Greek Flank Steak

2-3 lb flank steak
3 cloves garlic
1/4 cup lemon juice
1 Tbs salt
1/2 tsp pepper
1 Tbs oregano
1 cup olive oil