Smoky Marinated Flank Steak

I am a spice wimp, but once this has marinated on the meat and cooked, there is only the slightest hint of heat. BHL


2 lb flank steak, scored in a diamond pattern on both sides

¼ cup Flying Olive Harissa, or Olive Wood Smoked Extra Virgin Olive Oil or a Combination

2 Tbsp Flying Olive 18 Year Traditional Balsamic

2 Tbsp red wine (if you don't have or care to use wine, double the Balsamic)

2 fat cloves of garlic, minced

1 Tbsp liquid smoke

¼ tsp ground coriander (opt)

¼ tsp salt

Freshly ground black pepper


Place rinsed and dried flank steak in a re-sealable bag after scoring both sides in a diamond-shaped pattern.

Mix the remaining ingredients in a small bowl and whisk together.  Pour over the steak in the bag and flip a few times.  Place
in the refrigerator for up to 24 hours.

When you are ready to grill, turn the grill on to heat on high.  Using tongs, drain the marinade off the steak and place on the grill.  Close the cover and grill on high for about 2-3 minutes.  Turn over steak and turn down grill to medium.  Grill on the other side for about 2-3 minutes.  If steak is not done to the degree of doneness you prefer, turn it over again, placing it on the grill in the opposite direction for about 1-2 minutes.  Repeat if necessary.  Check for doneness.  Turn down to continue cooking to a little less than your liking.

Remove from heat to a platter.  Cover loosely with foil and let sit for about 10 minutes (it will continue to cook).  Cut against the grain (usually this is across the short end) and serve.

Submitted by Barb L.