Marinated Grilled Steak

1 lb. Flank Steak (though Flat Iron or Blade Steak is preferable)
2 tbsp. Olive Oil
2 tsp. Rosemary
1 tsp. Parsley
4 tsp. Garlic (fresh crushed is better, but dried granulated is OK. Use more or less as is your preference)
4 tsp. Lea & Perrins Worcestershire Sauce
1 tsp. cayenne pepper

Makes 4 4-ounce servings

Put olive oil, Lea & Perrins, rosemary, parsley, garlic and cayenne pepper into a zipper bag or shallow dish and mix well. Put the whole flank or flat iron steak into the bag and coat well. Let marinate for about an hour (or you can prep in the morning and let marinate in the fridge while you're busy during the day).

For Stovetop: Cook on medium-high heat for 4-6 min. a side (should be medium rare).

For Dual Contact (George Foreman style) Grill: Cook Med-High heat for 5 to 8 minutes (depending on size and heat of grill; for med-rare).

For outdoor grill: Cook over hot coals for 4 minutes a side (Med-rare).

Serve hot in 4 oz. portions.

Number of Servings: 4

Recipe submitted by SparkPeople user SUGARCHICKEN.