Flank steak with Provencal-style rub

  • 10 to 12 anchovies
  • 8 cloves garlic
  • 4 tsp Dijon mustard
  • 2 tsp dried herbes de Provence
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 65ml extra-virgin olive oil
  • 1 flank steak, about 900g
  • Lemon wedges

Serves: 6 (140g) servings

1) Position a grill pan on the rack closest to the grill and preheat to high for at least 10 minutes.

2) Pulse the anchovies, garlic, Dijon mustard, herbes de place Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.

3) Carefully pull the preheated pan from the grill, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the grill. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your grill doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)

4) Remove the meat from the grill, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.

Copyright 2005 Television Food Network, G.P. All rights reserved.

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