Garlic Shallot Rosemary Wet Paste

Recently, my family enjoyed Sunday dinner at our friend's house. Audrey made flank steak that rocked! It was tender, juicy and really flavorful. Her secret is a Garlic-Shallot-Rosemary Wet Paste; the recipe she shared with me is below. Enjoy!

6 tablespoons of good olive oil
6 medium garlic cloves, minced (2 tablespoons)
1 medium shallot, minced (3 tablespoons)
2 tablespoons minced fresh rosemary

Puree all ingredients in a food processor. Rub on beef and let it marinade for 1 hour, though Audrey suggests letting it sit overnight and I agree.

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