Meditteranean-Style Flank Steak

This was really simple and delicious -- chop up a couple of tablespoons of herbs (I used rosemary, sage, and thyme), a couple of cloves of garlic, add a tablespoon of kosher salt and another of freshly groud black pepper, mix in 2 T. of EVOO -- and then rub on both sides of a trimmed flank steak. And grill. Serve with a Chunky Tomato-Basil Vinaigrette. Both I put both the steak slices and the vinaigrette on a bed of baby letttuces -- very tasty. Great weekday meal for summer.

Recipes are in this issue (#65) and also available online (links below).

http://www.finecooking.com/recipes/mediterranean-style-flank-steak.aspx

http://www.finecooking.com/recipes/chunky-tomato-basil-vinaigrette.aspx