Grilled Flank Steak
I always buy flank steak when I see it on sale, it's great for the grill and makes the best sandwiches for the next day.
The key to a good flank steak is the marinade. The flank is a tough cut and needs acid to break up the muscle, so vinegar, citrus or soy sauce is imperative.
You can make this delicious easy marinade the day before and the longer the meat sits in it, the better it is.
Grilled Flank Steak:
one 2-3 lb. flank steak
1/4 cup soy sauce
1/4 cup of red wine or balsamic vinegar
4 tbsp honey
4 garlic cloves, minced
3 tbsp fresh chopped rosemary
kosher salt & pepper
In a ziploc bag or Pyrex glass dish, add the marinade to the meat and season with kosher salt & pepper.
Let sit in the fridge anywhere from 2 hours to overnight.
Light a grill on high heat and grill the flank steak (discarding the marinade) for 4 minutes on each side for medium rare.
It is important to let the meat rest for 5 minutes (so the juices redistribute) before slicing.
Slice across the grain and serve!