Greek-Style Flank Steak & Beer Can Chicken

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            FOOD FUNNY
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Here is some inescapable logic from Rosemary Zwick of Cape Town,
South Africa (an English-speaking country):

The Japanese eat very little fat and suffer fewer heart attacks than
the British or Americans. On the other hand, the French eat a lot
of fat and also suffer fewer heart attacks than the British or
Americans. The Japanese drink very little red wine and suffer fewer
heart attacks than the British or Americans. The Italians drink
excessive amounts of red wine and also suffer fewer heart attacks
than the British or Americans. Conclusion: Eat and drink what you
like - it's speaking English that kills you.

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            TODAY'S RECIPE
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The summer sun still shines brightly and it's time to fire up the
grill again. We're going to skip the appetizers, salads, and
desserts this week and focus on the main event. Here is the
lineup:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Entree
Greek-Style Flank Steak
[Beer Can Chicken]

Tuesday's Entree
Maple-Glazed Pork Chops
[Grilled Tuna with Anchovy Sauce]

Wednesday's Entree
Memphis-Style Pork Ribs
[Lemon Game Hens]

Thursday's Entree
Vietnamese-Style Beef Kabobs
[Swordfish a la Roquefort]

Friday's Entree
Pancetta-Wrapped Pork Tenderloin
[Tandoori-Style Chicken]

This marinade with flavors from the Aegean can also be used on
other cuts of beef, chicken, and seafood.

Greek-Style Flank Steak

For the marinade:
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) finely chopped fresh oregano,
or 4 tsp (20 ml) dried
4-6 cloves garlic, finely chopped
Salt and freshly ground pepper to taste

1 flank steak, 1 1/2 to 2 lbs (675 - 900 g)

Whisk together the ingredients for the marinade and marinate the
steak for 2 to 4 hours, turning occasionally. Grill directly over
hot coals to an internal temperature of 145F (62C) for medium rare.
Cut into thin slices across the grain. Serves 4 to 6.
Received on Fri Sep 9 12:03:48 2005