Flank steaks, given their thinness, benefit from beautiful marinades and fast cooking to ensure tender juiciness. Grilled Flank Steak checks off both boxes with aplomb. The marinade is tangy, deeply savory, and with a touch of sweetness, and the grilling gives the steak a nice charred jacket to accent the flavor of the meat. Grilled Flank Steak is perfect for backyard barbeques or weeknight dinners on the patio.
Ingredients• 1/3 cup extra virgin olive oil • 2 cloves garlic, minced • 2 tablespoons red wine vinegar • 1/3 cup soy sauce • 1/4 cup honey • 1/2 teaspoon freshly ground black pepper, plus more to taste • 2 pounds flank steak • salt, to taste
Place the olive oil, garlic, red wine vinegar, soy sauce, honey, and black pepper into a bowl and whisk to combine.
Add the steak and turn it to coat it completely.
Chill and marinate the steak for at least 2 hours and up to overnight.
Preheat the grill to high heat.
Remove the steak from the marinade, allowing the excess to drip off while ensuring there is still enough marinade to prevent the meat from sticking to the grill.
Sprinkle the steak with salt and pepper.
Place the steak on the grill and cook until it reaches your desired level of doneness, about 2 minutes per side. The thinness of the steak reduces the cooking time significantly.
Remove the steak from the grill and allow it to rest, covered with foil, for about 10 minutes. When you're ready to serve, slice across the grain!