• 1 piece Flank Steak*, approximately 2 to 2½ lbs

• 1/3 cup Extra Virgin Olive Oil          “GREEK”

• 1 clove garlic, skin removed and sliced paper thin

• 1 sprigs Rosemary

• ½ lb. Arugula  (check for infestation)

• 3-4 Red Onion slices, sliced paper thin

• Sea Salt

• Rosemary flavored olive oil to dress the arugula (recipe below)

1. Mix olive oil, garlic, and rosemary and marinate meat in the refrigerator for 24 hours. 

2. Prepare your grill. If you are cooking indoors, heat a heavy pan or skillet over high heat. 

3. Reduce heat to medium, place the flank steak on the grill or pan and cook for 2 minutes over medium heat. 

4. Pick up the steak with tongs and return it to the pan at an angle, so that the cooked side of the steak will have crisscross grill marks.

5. Cook an additional minute, cooking the steak for a total of 3 minutes on the first side. 

6. Flip the steak over and cook for another 4 minutes.

7. Flank steak is best served rare to medium rare; past that temperature, the meat starts to get tough. 

8. When the meat is done, let it sit for 5 minutes, then slice thinly across the grain. 

9. Wash and dry the arugula, then spread it on a platter. 

10. Place the sliced meat on the platter over the arugula. 

11. Place onions on top of the meat and drizzle with rosemary-flavored olive oil.

12. Season with sea salt and cracked pepper to taste.

*CHEF’S NOTE:  Kosher butchers that are in-the-know, know what a kosher flank steak is, or they will offer you a Skirt Steak which will also yield you the same tender and tasty meal.
 

Source: Rabbi Alan Ira Silver