GRILLED FLANK STEAK WITH AIOLI

1 1/2 pound flank steak, trimmed of any sinew
2 cloves garlic, minced
1/2 cup plus 2 tablespoons olive oil
7 large cloves garlic
2 large egg yolks
2 tablespoons sherry wine vinegar
fresh parsley, chopped
sea salt and fresh ground black peppercorns, to taste

Place the flank steak in a zip lock style bag with the garlic and the 2 tbsp olive oil and shake to coat thoroughly. Marinate under refrigeration for a couple hours.

AIOLI:
Combine garlic and egg yolks in a blender or food processor with a blade and pulse until garlic is finely chopped. Add vinegar and blend.

With the blender or food processor running, slowly add the remaining 1/2 cup olive oil in a thin stream until mixture thickens.

Remove to a bowl and gently stir in the parsley, salt and pepper to taste. Refrigerate covered immediately until ready for use.

TO PREPARE STEAK:
When your grill is ready, cook the flank steak for about 4 minutes on each side until medium rare.

Remove from the grill and allow to rest for about 5 minutes.

Slice the meat on a bias against the grain and serve at once with the Aioli on the side in small ramekins.

Makes 3-4 servings