Prep Time: 20 minutes
Marinade Time: 2+ hours
Grill Time: 10-16 minutes
Yum Factor: TBA
1/3 cup vegetable oil
2 tsp. garlic powder
2 Tbs. vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 tsp. ground black pepper
2 lb. flank steak
ground black pepper
1. Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
2. Using vegetable oil on a paper towel, grease the grill rack. Preheat the grill so that its hot enough that when you hold your hand about an inch over it and you can only hold it there for about a second.
3. Take the steak out of the marinade bag and sprinkle generously on all sides with Kosher salt and freshly ground pepper. Place steak on the hot grill. Grill for 4-6 minutes per side. Half way through grilling on each side, turn the steak 90° for cool, restaurant style, grill marks.
4. It’s almost a waste to eat flank steak at any doneness above medium-rare. If cooked too well it will taste as if you grilled your Adidas high tops. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
5. Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
The excess marinade makes an excellent sauce for the steak. It MUST, however, be returned to a boil after the steak is removed after marinating. Failure to do so can result in some nastiness you just don’t want to deal with.
To test the doneness of your steak, I like to use the “finger test”. It’s nothing kinky and has never let me down before. To learn more, check out this awesome how-to from simplyrecipes.com: