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
Preparation
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.
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.
