Grilled Marinated Flank Steak

Marinade

The Rest

Preparation

Score the surface of the steak with ¼ inch deep knife cuts, about an inch apart, across the grain of the meat
Combine the marinade ingredients
Place steak and marinade ingredients in a large freezer bag
Coat the steak well with the marinade
Seal the bag and place in a bowl
Chill and marinate for at least 2 hours and up to overnight

Grill Preparation

Using Extravagonzo Roasted Garlic Oil soaked onto a paper towel, coat the grill rack of your grill with Extravagonzo Roasted Garlic Oil
Preheat the grill with high, direct heat
The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second

Grilling

Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper
The salt and pepper will help form a savory crust on the steak
Place steak on the hot grill
If you are using a gas grill, cover the grill
Grill for 4-6 minutes on each side
Half way through grilling on each side, turn the steak 90° so that you get more grill marks

Final Prep

When the steak has cooked to your preferred level of doneness — flank steak is best eaten medium rare; well done will make it too tough, remove from the grill and place on a cutting board.
Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

Notes

If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with Hatch Chile & Pineapple Salsa or Toasted Garlic & Horseradish Dip.