Grilled Flank Steak with Rosemary and ..

Cooking Instructions

To microwave garlic, slice the top of the head off to reveal the cloves. Place the heads in a small, deep, microwave-safe dish and drizzle with 2 Tablespoons extra virgin olive oil. Season with salt and pepper. Spoon 2 Tablespoons water into the bottom of the dish, cover it with plastic wrap and microwave at medium power for 7 to 71/2 minutes. Let stand for a few minutes.

Let the garlic cool slightly, then squeeze the cloves from their skins into a small bowl. Use a fork to mash the garlic into a rough puree and stir in the rosemary. Season with thee 1/2 teaspoon salt and plenty of pepper.

Using a sharp knife, lightly score the steak against the grain at 1/4-inch intervals on both sides. Season the meat all over with salt and pepper. Set aside half of the rosemary-garlic paste and rub the rest all over the steak. Wrap the meat tightly in plastic wrap. If you are pressed for time, let the meat marinate at room temperature for 30 minutes, or, preferably, refrigerate it for 4 hours or overnight.

Light the grill or preheat the broiler.

ON THE GRILL: Place the meat on the grill and cook for 2 to 3 minutes on each side for rare.

IN THE OVEN: Put the meat in a broiler pan and place it as close to the heat source as possible. Broil for 2 to 3 minutes, then turn and cook for another 3 to 5 minutes for rare.

Transfer the steak to a board and let rest for 5 to 10 minutes to allow the steak to reabsorb the juices. Meanwhile, in a small bowl, combine the remaining garlic-rosemary puree with the mustard.

Slice the meat into 1/4-inch slices on a diagonal across the grain. Serve with the garlic-rosemary mustard, garnished with the rosemary sprigs.

From High Heat: Grilling and Roasting with Master Chef Waldy Malouf by Waldy Malouf and Melissa Clark, Broadway Books, 2003.

Round Out the Meal:

With a white bean salad and sautéed broccoli rabe.

Kid Friendly:

Serve garlic-rosemary mustard on the side.