Recipe: Union Square Cafe Garlic-Lemon Flank Steak

GARLIC-LEMON FLANK STEAK

2 flank steaks (about 3 pounds total)
4 large garlic cloves, peeled and split
Freshly ground black pepper
3 tablespoons finest quality extra-virgin olive oil
2 teaspoons fleur de sel, coarse sea salt or kosher salt
3 lemons, room temperature, halved

Rub each side of the steaks with the cut side of the garlic, using 2 half-cloves per side. Put the steaks and garlic into a glass dish, such as a 13-by-9-inch pan, in which they will fit in one layer, or into large sealable plastic bags.

Season both sides of the steak generously with the black pepper. Drizzle the olive oil over the steaks, turning them to coat. Cover the dish or close the bags to let the steaks marinate at room temperature 1 to 2 hours, or refrigerate overnight, then let them stand at room temperature an hour before grilling.

Prepare grill, preferably using hardwood charcoal, and let the coals become quite hot.

Sprinkle salt over each side of the steaks and grill steaks 8 minutes a side (16 minutes total). The thin ends should be medium-well, the center medium and the very thick end medium-rare, thereby pleasing almost anyone you could invite to your table.

Let the steaks stand on a plate 5 minutes, then transfer them to a cutting board and cut into thin (about 1/4 inch) slices, across the grain. Place on a platter or divide among plates. Squeeze the lemons over the meat and serve immediately.

Makes 6 to 8 servings
Adapted from source: Second Helpings from Union Square Cafe: 140 New Recipes from New York's Acclaimed Restaurant by Danny Meyer and Michael Romano