Grilled Flank Steak
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2 lbs. flank steaks
3 tablespoons minced shallots
1 1/2 tablespoons soy sauce
2 tablespoons olive oil
1/2 teaspoon thyme or Italian seasoning
1/2 teaspoon black pepper
juice from 1/2 lemon

Lightly pierce steaks all over with a sharp fork or knife. Whisk
together remaining ingredients and transfer to a large resealable
heavy-duty plastic bag. Add steaks and seal, pressing out excess air.
Marinate steaks at least 6 hours or up to 1 day.

Prepare grill for cooking.

Grill steaks on an oiled rack set 5 to 6 inches over glowing coals,
turning once, about 12 minutes for medium-rare. Transfer to a cutting
board and let stand 5 minutes. Thinly slice steaks diagonally across
the grain.






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