Boston Chef's Marinated Flank Steak

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2-2 lbs flank steaks
• coarse salt
• fresh ground black pepper
• 1/2 cup extra virgin olive oil
• 1/4 cup sherry wine vinegar
• 2 tablespoons balsamic vinegar
• 1 tablespoon ketchup
• 1/2 teaspoon worcestershire sauce
• 1 teaspoon honey
• 1 teaspoon sugar
• 1/2 cup red onion, very finely diced
• 1 pinch cayenne pepper
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon fresh thyme, chopped
• 1/2 teaspoon black pepper, freshly ground
• 1/4 cup water

Recipe

• 1 in a large bowl, combine all the marinade ingredients and whisk well.
• 2 pour into a large ziploc bag and add the steak; seal the bag and refrigerate for 24-36 hours.
• 3 thirty minutes before grilling, preheat the grill to high and remove the steak from the refrigerator.
• 4 transfer the meat to a platter and reserve the marinade for basting.
• 5 season the steak on both sides generously with salt and pepper.
• 6 place the steak on the hot grill and cook for 2 minutes.
• 7 rotate the steak a quarter turn to mark the steak which promotes even cooking and makes an attractive grill pattern on the meat.
• 8 cook for 2 minutes more, then turn and sear the other side.
• 9 dab the marinade onto the meat with a pastry brush.
• 10 cook for 2 minutes, then mark by rotating a quarter turn. cook another 2 minutes and baste again.
• 11 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.
• 12 close the lid and continue to cook for 8-12 more minutes more for medium-rare, depending upon the thickness of the steak.
• 13 lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.
• 14 allow the meat to rest for 5 minutes off the grill before thinly slicing it across the grain on a slight bias, 1/4-1/8 of an inch thick.
• 15 serve warm.