Tuesday, May 15, 2012
Fresh thyme leaves
1 Tbsp or 1Tsp dried
Fresh rosemary leaves
Clove, garlic, minced
Fresh ground pepper to taste
Flank steak, trimmed
Radishes, cleaned and halved
1. Prepare outdoor grill or indoor grill pan.
2. Grind thyme, rosemary, garlic, salt, and pepper using a mortar and pestle or mini food processor. Drizzle in olive oil and combine to make a paste.
3. Rub paste over both sides of steak. Grill for 12-15 minutes, turning every 2-3 minutes, or until desired degree of doneness. Transfer to a cutting board and let rest under aluminum foil for 5 minutes and then slice into strips.
4.Portion Bibb lettuce onto 2 plates. Top with radishes, steak, and vinaigrette.
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