Peppered Lemon-Thyme Flank Steak

Add something tasty to your family’s Mediterranean night! Serve grilled beef steaks marinated with lime, thyme and pepper - a delicious dinner.

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Servings 6

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ingredients 6
Prep Time 25 min
Total Time 4 hr 25 min

Ingredients

1 1/2: lb. beef flank steak

3: tablespoons olive oil

2: tablespoons lemon juice

2: tablespoons chopped fresh thyme

1/2: teaspoon salt

1/4: teaspoon coarse ground black pepper

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Directions

1 GRILL DIRECTIONS: Score steak on both sides by cutting diagonally at 1 1/2-inch intervals about 1/8 inch deep. Place steak in resealable food storage plastic bag. In small bowl, combine all remaining ingredients; mix well. Pour over steak. Seal bag; turn to coat. Refrigerate at least 4 hours to marinate, turning occasionally.
2 Heat grill. When ready to grill, remove steak from marinade; discard marinade. Place steak on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning steak once. To serve, cut steak across grain into thin strips.

EXPERT TIPS

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Expert Tips

To broil steak, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning steak once.

This steak is prepared in the style of London broil, which is grilled whole flank steak served thinly sliced across the grain. Our recipe gives the marinade a Mediterranean twist.

Cut from the lower hindquarters, flank steak is a flavorful piece of beef that’s often marinated and grilled.

Make sure the grill is hot before adding the steak. A hot grill quickly seals the outside of the meat while the inside stays juicy and tender. Use a simple hand test to judge the heat of the grill When you cannot hold your hand 5 inches over the grill for more than 2 seconds, it’s hot and ready for steaks.

Use an electric knife to easily cut the grilled steak into thin slices.