Grilled Flank Steak with Roasted Garlic Aioli

Serve with St. Supéry Rutherford Cabernet Sauvignon

Flank steak is a very flavorful cut of beef with very little fat.  Because of this, I think that it is best cooked rare to medium rare in order to keep it tender. I like to serve this with some grilled red onions and flatbread.

2 pounds flank steak
3 cloves garlic – peeled & chopped
1/4 cup fresh Italian parsley – minced
1/4 cup rosemary leaves - chopped
1/4 cup extra virgin olive oil

AIOLI (garlic mayonnaise)

5 cloves garlic - peeled (drizzle with a little olive oil & wrap in foil)
1 1/2 cup olive oil (not extra virgin)
2 egg yolks
1 tablespoon Dijon style mustard
1 tablespoon lemon juice
Salt and pepper to taste


Place the flank steak, garlic, parsley, rosemary and oil into a ziplock bag and refrigerate for at least 2 hours or overnight.

Roast the garlic package in a 350-degree oven for 30 minutes or until soft.
Blend the eggs, garlic, mustard & lemon juice in a food processor.  With the motor running, add the oil in a thin stream until the Aioli thickens. Season with salt & pepper.

Remove the flank steak 1 hour before cooking, rub off all the garlic & herbs and season with salt and pepper. Prepare a charcoal or gas grill and cook the steak over a hot fire to the desired doneness.

Slick the meat thinly, against the grain, and serve with the Aioli.

Serves 8