My dad loves this recipe! And he loves it all the more since on Father’s Day we take over the grill
Flank steak is a lean, relatively tough cut of beef, but the tenderizing effects of a tasty marinade make it delicious. When flank steak is marinated , cooked quickly at high heat, and thinly sliced, it practically melts in your mouth. Fast, easy and delicious!
2-pound flank steak, with fat trimmed
In a bowl, whisk the marinade ingredients (except salt and pepper) in a bowl.
Put steak and marinade into a large zip-lock plastic bag and toss to coat steak well.
Refrigerate at least 2 hours.
Prepare grill (or broiler) to medium-high.
Remove steak from the marinade and shake off excess.
Grill or broil 4-6 minutes per side for medium rare (note: this cut of meat tastes best medium rare). Cooking time varies by thickness of the steak.
Remove from heat; season to taste with salt and pepper.
Let rest 5 minutes before slicing and serving. Best cut at an angle across the grain into thin slices.
Serve and enjoy.
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