The Best Grilled Marinated Flank Steak

Servings: -8

Author: Pamela

¼ cup shoyu naturally brewed soy sauce or GF tamari
2 Tablespoons brown sugar
2 Tablespoons dry white wine I also subbed rice vinegar once at it was still great
2 large garlic cloves very finely chopped
1 teaspoon toasted sesame oil*
2 teaspoons unrefined cold-pressed extra-virgin olive oil
pinch of crushed red pepper or more to taste
2 ½ pounds or whatever you can get grass-fed beef flank steak, cut across the grain on a diagonal into 1-inch thick slices or left whole (marinating can be longer if the steak is whole)

In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil olive oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for 4 hours or up to 8 hours.
Heat a grill or a griddle over medium-high heat. Working in batches, grill the steak until the slices are browned and medium-rare, about 1-2 minutes per side. Transfer the steak to a serving platter and serve immediately.
OR grill the whole steak for 2 ½ to 3 minutes on each side for medium-rare. 4 minutes on each side for medium-well. Transfer meat to a cutting board and cover. Allow to rest for 5-10 minutes before slicing AGAINST the grain. Serve.

*You can use 1 Tablespoon of sesame oil and omit the olive oil + add a little chopped fresh ginger for a more Asian flavor.