GRILLED FLANK STEAK WITH THE BEST MARINADE

Whisk all of the marinade ingredients together in a large bowl until smooth.

Place the flank steak on a cutting board and pat dry with paper towels.  Top the steak with a layer of plastic wrap and pound it with a meat pounder to an even thickness of about ½-¾”.  Season the steak on both sides with the salt and then place it in the bowl with the marinade and turn it to fully coat all over.  You can leave it in the bowl, cover, and refrigerate, but I prefer to transfer the steak and all of the marinade to a large ziplock bag. This takes up less space in the fridge and you can periodically massage the bag to work the marinade into the meat.  Refrigerate for at least 3-4 hours or, preferably, overnight.

Preheat your grill to 425 degrees.  Let heat for 20-30 minutes so it is very hot when you put the steak on the grill.

Place the marinated steak on the grill, letting any excess marinade drip back into the bag.  Close the lid.  Cook for 4-5 minutes on the first side until grill marks have formed.  Flip the steak and cook for 3-4 minutes on the second side until the internal temperature of the meat reaches 130 degrees.  Remove the steak to a platter, tent with foil, and let it rest for 15-20 minutes.

Place the remaining marinade in a small saucepan and bring it to a boil.  Reduce to a low boil and let cook until you are ready to serve the steak.

Once the meat has rested, slice it into thin strips on a bias, against the grain (important).  If the slices are very long, cut them in half so they fit nicely on the plate.  Drizzle the cooked marinade over the top and serve with your favorite sides.  I chose couscous and salad in this photo – It’s also DELISH in tacos.