Pan-Roasted Flank Steak with Garlic-Shallot-Rosemary Marinade
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Appears in Cook's Illustrated November/December 2005
So what's wrong with marinating steak in bottled Italian salad dressing? A lot.
WHY THIS RECIPE WORKS
We wanted to develop a fresh, Mediterranean-style marinade without acid for our pan-roasted flank steak recipe—a marinade that would really boost flavor without overtenderizing the meat. Because fat carries flavor so well, we knew oil would...