Grilled Flank Steak with Provencal Spices

• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon salt
• 2 garlic cloves, peeled
• 1 1/2 teaspoons fresh rosemary leaves
• 1 1/2 teaspoons fresh lavender leaves
• 1 1/2 teaspoons fennel seeds
• 1 1/2 teaspoons fresh thyme leaves
• 1 teaspoon cracked black pepper
• 1 1/2 to 2 pounds flank steak

1. Start a grill or preheat the broiler.
2. Combine all ingredients except the steak in a small food processor and blend until minced (you can, of course, mince by hand) but not pureed.
3. Rub all over the steak.
4. When the fire is hot, grill for about 4 minutes per side, or until nicely browned, for medium-rare, turning only once.
5. Remove from the fire and let rest for about 5 minutes before slicing thinly and serving.

extra virgin olive oil, salt, garlic, rosemary, fresh lavender leaves, fennel seeds, thyme, cracked black pepper, flank steak

Taken from www.epicurious.com/recipes/food/views/grilled-flank-steak-with-provencal-spices-386679 (may not work)