Ingredients (serves 4):
- 10 fresh thyme sprigs
- 1/2 cup chopped fresh basil
- 65 garlic cloves
- juice of 1 lemon
- 1/2 cup white wine
- 1/2 cup olive oil
- 1 1-pound flank steak
- 1 tsp salt
- 1/4 tsp pepper
- 2 T. chopped fresh parsley
- 2 T. chopped fresh oregano
Directions:
Place flank steak in a glass baking pan, pour marinade over the steak, cover and marinate in refrigerator for at least 4 hours or overnight.
Remove steak from pan and discard marinade. Pound steak with a meat mallet to 1/3 inch thnckness. Sprinkle salt and pepper over both sides of steak.
Mince remaining 2 garlic cloves. In a small bowl, combine garlic with leaves from remaining sprig of thyme, remaining 1/4 cup basil, parsley and oregano.
Spread herb misture over steak, roll steak like a jellyroll and tie in 4 places to hold its shape.
Preheat oven to 350 degrees. In a large saute pan over
medium high heat, brown the rolled steak onn all sides.
Roast in oven on a rack over a baking pan for 25 minutes
for medium-rare steak. Remove steak from oven and
let it rest for 10 minutes before slicing.
Remove the ties from the steak and cut into 12
thin slices. Serve warm.