Time: 30 minutes
3 tbsp extra virgin olive oil
1 tsp salt
2 garlic cloves, peeled
2 tsp fresh rosemary leaves
2 tsp fresh lavender leaves or 1/2 tsp dried lavender
1 tsp fennel seeds
2 tsp fresh thyme leaves
1 tsp cracked black pepper
1-1/2 to 2 pounds flank steak.
1. Start a charcoal or wood fire or heat a gas grill (or the broiler). Combine all ingredients except steak in a small food processor, and blend until minced (or mince by hand). Do not puree. Rub all over the steak.
2. When the fire is hot, grill or broil about 4 minutes to a side, or until nicely browned, for medium rare, turning only once. Remove from fire, and let rest about 5 minutes before slicing thin and serving, preferably over a bed of greens.
Yield: 4 servings.
http://www.nytimes.com/2001/07/11/dining/111MREX.html?ex=995959188&ei=1&en=84c52f4c96527bb6
Copyright 2001 The New York Times Company
(The link above is still viable in 2016)
I made this last night - it was wonderful!
QQQ
(7/12/01)
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