Chicago cooking school, with recipes

Herb-Marinated Flank Steak

10 sprigs fresh thyme, torn
4 large sprigs fresh rosemary, torn
1/2 cup fresh basil leaves, torn
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon freshly ground black pepper
6 cloves garlic, smashed
1 (1-1/2 to 2 pound) beef flank steak
1 teaspoon kosher salt

Place thyme, rosemary, basil, olive oil, vinegar, black pepper, and garlic in large self-sealing plastic bag. Seal bag tightly by squeezing out extra air. Using your hands, massage bag to combine herbs and oil mixture, allowing herbs to release their essential oils.

Trim fat from steak. Score steak on both sides by making shallow cuts at 1-inch intervals in diamond pattern. Place steak in bag with herb mixture; seal bag. Turn bag to coat. Set bag in shallow dish.

Marinate in refrigerator 4 to 24 hours, turning bag occasionally. Remove steak from refrigerator 30 minutes before grilling; brush off herb sprigs and garlic. Season steak with kosher salt.

For charcoal grill, grill steak on rack of uncovered grill directly over medium coals to desired doneness, turning halfway through grilling. (Allow 10 to 12 minutes for medium rare (145°F) and 17 to 21 minutes for medium (160°F).) Remove steak from grill; let rest 10 minutes. To serve, thinly slice steak diagonally across the grain. Makes 6 servings.