Recipe: Marinated Flank Steak

Marinated Flank Steak

Yield: 4 servings
Active preparation time: 15 minutes
Cooking time: 20 minutes
Marinating time: 24 to 36 hours

For the steak:
1 large flank steak, 1½ to 2 pounds
Coarse salt and freshly ground black pepper

For the marinade:
½ cup extra-virgin olive oil
¼ cup sherry vinegar
2 tablespoons balsamic vinegar
1 tablespoon ketchup
½ teaspoon Worcestershire sauce
1 teaspoon honey
1 teaspoon sugar
½ cup very finely diced red onion
1 pinch cayenne pepper
1 teaspoon chopped fresh rosemary
½ teaspoon chopped fresh thyme leaves
½ teaspoon freshly ground black pepper

• Marinate the steak: In a large bowl, combine all the marinade ingredients with ¼ cup water and whisk well. Pour into a large Ziploc bag and add the steak. Seal the bag and refrigerate for 24 to 36 hours.

• Thirty minutes before grilling, preheat the grill to high and remove the steak from the fridge. Transfer the meat to a platter and reserve the marinade for basting.

• Season the steak on both sides generously with salt and pepper.

• Place the steak on the hot grill and cook for 2 minutes. Rotate the steak a quarter-turn to mark the steak, which promotes even cooking and makes an attractive grill pattern on the meat. Cook for 2 minutes more, then turn and sear the other side. Dab the marinade onto the meat with a pastry brush.

• Cook for 2 minutes, then mark by rotating a quarter-turn. Cook for another 2 minutes and baste again.

• Reduce the heat to low and transfer the steak to the warming shelf placed in the highest position. If you don't have a warming shelf, move the meat to a cooler section of the grill.

• Close the lid and continue cooking for 8 to 12 minutes more for medium-rare, depending on the thickness of the meat. Lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.

• Allow the meat to rest for 5 minutes off the grill before thinly slicing it across the grain on a slight bias, ¼- to 1/8-inch thick. Serve warm.