Garlic & Herb Marinated Flat Iron Steak

• 2 pounds Flat Iron Steak
• 4 tablespoons Canola Oil
• 2 tablespoons garlic cloves, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 tablespoon fresh rosemary, chopped fine
• 1/4 cup red wine vinegar
• 3/4 tablespoon kosher salt
• 3/4 tablespoon freshly cracked pepper

1. For Marinade: In a large ziploc bag add steak, canola oil, red wine vinegar, garlic, parsley, thyme and rosemary.
2. Close ziploc bag and try to expet all the air out of the bag. Hand massage marinade into steak to distribute evenly. Place bag on plate and refrigerate at least 2 hours, turning over once.
3. When ready to cook bring steak to room temperature. Discard marinade and blot steak lightly with a paper towel to remove excess marinade. Season steak with salt and pepper.
4. Prepare stove-top grill pan to medium-high heat. Weather permitting, gas or coal grill works as well.
5. Cook steak approximately 5-6 minutes on one side and turn over and cook for an additional 3-4 minutes for medium-rare (130 - 140 degrees F. )Use a digital meat thermometer for desired steak doneness. Re-season to taste with kosher salt and black pepper.
6. Once steak is cooked to desired temperature take off heat and place on cutting board and tent loosely for at least 5-10 minutes. Then slice and put on platter arranging steak back to its orginal shape. Garnish with your choice of sides. Photo shows boiled & roasted baby potatoes and mixed green salad with balsamic vinegarette.

canola oil, garlic, fresh parsley, fresh thyme, fresh rosemary, red wine vinegar, kosher salt, freshly cracked pepper

Taken from food52.com/recipes/21248-garlic-herb-marinated-flat-iron-steak (may not work)