Bistec de falda a la parrilla con adobo de chalota, ajo y romero

Ingredientes

• 2 to 3 pound flap steak
• 2 tsp Diamond kosher salt
• 1 tsp freshly ground black pepper
• 1 medium shallot
• 4 garlic cloves
• 3 Tbsp chopped rosemary
• 1/4 tsp red pepper flakes
• 1/4 cup olive oil

Preparación

1. 1

   Make the marinade in a food processor, blender, or immersion blender, combine the shallot, garlic, rosemary, red pepper flakes, and olive oil, and process until smooth.

2. 2

   Season the flap steak generously with kosher salt and black pepper on all sides. Transfer the steak to a resealable plastic bag or shallow dish, pour in the marinade, and coat the meat evenly. Marinate for at least 1 hour or preferably 12 hours, in the refrigerator.

3. 3

   Prepare the grill for direct high-heat cooking. Let the steak sit at room temperature while you preheat the grill.

4. 4

   Grill the flap steak: Wipe excess marinade from the meat (if preferred), then place the flap steak over direct heat and grill for about 4 to 6 minutes per side, or until the internal temperature reaches 130° F for medium-rare or 140° F for medium.

5. 5

   Remove from the grill and rest on a cutting board for 10 to 15 minutes before slicing against the grain for optimal tenderness. Enjoy!