Step 1

Add all flank steak marinade ingredients to a small food processor or blender and process until smooth.

Step 2

Trim steak of any excess fat and place between two pieces of plastic wrap or inside a resealable bag. Pound into an even thickness using a meat mallet or rolling pin to tenderize the meat.

Step 3

Add the tenderized steak and marinade to a large dish or resealable bag and marinate in the fridge for 2-12 hours. Make sure to work the marinade around so it covers the entire steak.

Step 4

Remove the meat from the fridge about 30 minutes before grilling (or while preheating the grill) to bring it closer to room temperature. This helps it to be more tender after cooking.

Step 5

Preheat your outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed). Carefully oil your grill using oil and paper towels, or spraying cautiously!

Step 6

Sprinkle meat with a little pepper and a generous pinch of kosher salt on both sides. (Don’t forget this step!) Place the steak on the oiled grill grates, and grill for about 4-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. We like to pull it at 130 since it will continue to cook a little as it rests. Grill time will vary depending on thickness of your steak and desired level of doneness.

Step 7

Remove the steak to a cutting board and let it rest for 10 minutes before slicing. Make sure you slice your steak into thin strips against the grain (perpendicular to the long strands). This helps your strips to be tender rather than tough and chewy!