Fleica

• 3 or 4 garlic cloves, peeled
• Juice of 2 lemons
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• One 2- to 3-pound flank steak or 4 sirloin (New York) strip or ribeye steaks or an equivalent amount of skirt steak
• 3 tablespoons butter, melted
• 1/4 cup chopped fresh parsley leaves

1. If you have a mortar and pestle, pound the garlic with the lemon juice and salt until a paste is formed.
2. Otherwise, mince the garlic finely and stir it with the salt into the lemon juice.
3. Use the back of a wooden spoon to smash the garlic as much as you can.
4. Press the pepper into the steak and then spread the garlic mixture evenly on both sides.
5. Let the steak marinate for an hour at room temperature.
6. Meanwhile, start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack about 4 inches from the heat source.
7. When ready to cook, brush the melted butter onto the steak and then place on the grill.
8. Continue to baste with any remaining butter while the steak is cooking, about 4 minutes per side for medium-rare.
9. Garnish with the parsley and serve.

garlic, lemons, salt, freshly ground black pepper, flank steak, butter, parsley

Taken from www.epicurious.com/recipes/food/views/fleica-386398 (may not work)