GRILLED FLANK STEAK

By popular demand - here's the marinated flank steak recipe we all love from The Sonoma Diet by Dr. Connie Guttersen. It is soooo good!
Ingredients:
A 1 1/2 - 2 lb. beef flank steak
1/4 cup chopped fresh rosemary or 1 Tbs dried rosemary, crushed
1 Tbs chopped fresh marjoram or 1 tsp dried marjoram, crushed
1 Tbs chopped fresh oregano or 1 tsp dried oregano, crushed
3 cloves garlic, minced (1 1/2 tsp)
1 1/2 tsp paprika
1 tsp kosher salt
1 tsp crushed red pepper
1 tsp freshly ground black pepper
3 Tbs extra-virgin olive oil

Trim fat from meat. Score both sides of steak in a diamond pattern by making shallow cuts at 1" intervals. Set aside. In a small bowl stir together all the herbs and seasonings. (I use my mortar and pestle to crush and combine them - then place them in a small bowl.) Stir in oil until combined.
Spoon herb mixture evenly over both sides of steak; rub in with your fingers. Place steak in a shallow dish. Cover and marinate in the refrigerator for 1 - 24 hours. *(I place the meat in a zip-lock bag and put that in a dish or pan in the fridge.)
For charcoal grill: Place meat on the rack of an uncovered grill directly over medium coals. Grill for 17 - 21 minutes or until medium doneness (160 degrees) turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.)
Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.
Makes 8 servings.
(p.s. Take the meat out of the refrigerator about 20 minutes before you put it on the grill. It's best not to put cold meat, straight from the fridge, on the grill.)