Step 1

Add oil, soy sauce, peach juice, minced onion and parsley to a large ziplock bag.

Step 2

Add the flank steak to the bag, seal it, and lay it flat in your fridge to marinate for 3-6 hours.

Step 3

Remove the bag from the fridge about 15 minutes before grilling.

Step 4

Heat grill to high heat. Once the grill is hot, remove the steak from the bag of marinade (you can discard the marinade) and lay it on the grill.

Step 5

Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, depending on how well done you like your steak. I don't use a meat thermometer, but if you do, a general guideline is 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.

Step 6

Remove steak from the grill and place it on a cutting board. Cover it with a piece of tinfoil and allow it to rest for 5-10 minutes.

Step 7

Cut the meat across the grain, at a diagonal, in VERY THIN slices (almost "paper thin"). ENJOY!