GRILLED FLANK STEAK WITH AIOLI

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

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

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 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.

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

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Editor's note:
Cooking Egg Yolks for Use in Recipes – The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. - Source: American Egg Board