An overnight marinade gives this steak an amazing flavor! Cook it over a direct flame at high heat for the most flavorful char-grilled flank steak. Also, be sure to cut into very thin strips against the grain. You can sauté sliced Vidalia onions in olive oil with a sprinkle of Lawry’s seasoned salt and serve along side the steak.
Accompany with a potato salad or an heirloom tomato salad and you’ll have a wonderful meal that will be enjoyed by all!
DON'T OVERFLIP
Part of the intense flavor from grilled steak comes from the char the steak gets on the grill - which needs time to form! Resist the urge to flip your flank steak too often, so your steak can get a delicious, crunchy sear on the outside.
Place all the marinade ingredients into a medium size bowl, whisk to combine. Place the flank steak into a 13x9 inch pan. Pour the marinade over the flank steak, cover with foil and refrigerate to marinate overnight.
Once the grill reaches 450°F or hotter, place the steak on the grill for about 4- 5 minutes on each side or until the internal temperature reaches 135°F for medium-rare or 140°F for medium. The goal is to get a nice crispy sear on the steak so only flip once.
Remove the steak from the grill and loosely tent with foil and let it to rest for 10 minutes.
Be sure to cut the steak against the grain, into long thin strips. Pour any of the juices over the steak.
Ingredients
Directions
DON'T OVERFLIP
Part of the intense flavor from grilled steak comes from the char the steak gets on the grill - which needs time to form! Resist the urge to flip your flank steak too often, so your steak can get a delicious, crunchy sear on the outside.
Place all the marinade ingredients into a medium size bowl, whisk to combine. Place the flank steak into a 13x9 inch pan. Pour the marinade over the flank steak, cover with foil and refrigerate to marinate overnight.
Once the grill reaches 450°F or hotter, place the steak on the grill for about 4- 5 minutes on each side or until the internal temperature reaches 135°F for medium-rare or 140°F for medium. The goal is to get a nice crispy sear on the steak so only flip once.
Remove the steak from the grill and loosely tent with foil and let it to rest for 10 minutes.
Be sure to cut the steak against the grain, into long thin strips. Pour any of the juices over the steak.