Grilled Flank Steak Salad
|Fresh thyme leaves||1 Tbsp or 1Tsp dried|
|Fresh rosemary leaves||1 Tbsp|
|Clove, garlic, minced||1|
|Kosher salt||1/2 Tsp|
|Fresh ground pepper to taste|
|Olive oil||2 Tsp|
|Flank steak, trimmed||I/2 Pound|
|Bibb lettuce||1/2 head|
|Radishes, cleaned and halved||4|
|Balsamic vinegar||4 Tsp|
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.