In a minute saucepan, camouflage the garlic cloves with 1 1/2 cups of the olive oil and cook dinner over low heat till the garlic is tender and golden brown, 35 to 40 minutes. Strain the garlic via a enticing sieve self-discipline over a minute bowl; reserve the garlicky olive oil for one other exercise. In a minute bowl, mash the garlic with 1 1/2 tablespoons of salt and 1 1/2 teaspoons of pepper. Rub 3 tablespoons of the garlic paste everywhere in the flank steaks
In a medium bowl, lunge the lemon juice with the last 3/4 cup of olive oil and the oregano. Field the steaks in a 9-by-13-drag baking dish and coat with 1 1/2 cups of the lemony marinade. Let stand at room temperature for 1 hour.
Light a grill. Resolve away the steaks from the marinade, pat dry and season with salt and pepper. Discard the marinade. Grill the steaks over rather excessive heat, turning once, till lightly charred and an instant-read thermometer inserted within the thickest portion registers 125°, 8 to 10 minutes. Dip the grilled steaks within the last marinade within the bowl and transfer to a carving board. Spread the last garlic paste on the steaks and let stand for 5 minutes. Thinly cut the meat against the grain and help.
Both the garlic rub and the marinade will be refrigerated overnight. Raise to room temperature sooner than using.
Côtes du Rhône.