Grilled Marinated Flank Steak

Ingredients

• 1 flank steak, about 2 pounds
• 1/3 cup soy sauce
• 1/4 cup neutral oil
• 3 tablespoons packed brown sugar
• 2 tablespoons red wine vinegar
• 4 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon coarse black pepper
• 1/2 teaspoon red pepper flakes
• 2 scallions, sliced thin

Before you cook

• Whisk the soy sauce, oil, brown sugar, vinegar, garlic, Worcestershire, pepper and red pepper flakes together in a bowl until the sugar dissolves.
• Score the flank steak in a shallow diamond pattern on both sides, cutting no deeper than an eighth of an inch.
• Put the steak in a zip-top bag and pour the marinade over it.
• Press the air out, seal the bag and refrigerate for 4 hours, flipping it once halfway through.
• Take the steak out of the bag 30 minutes before grilling and let it drip dry on a rack.
• Discard the used marinade.

Steps

1. Build a hot single-zone charcoal fire or heat a gas grill to high.
2. Blot the surface of the steak dry with paper towels so it sears instead of steams.
3. Lay the steak flat over the fire and grill for 4 minutes without moving it.
4. Flip the steak and grill the second side for 3 to 4 minutes.
5. Check the thickest part with a thermometer and pull the steak at 130 degrees Fahrenheit for medium-rare.
6. Transfer the steak to a cutting board and rest it for 10 minutes.
7. Find the direction the long muscle fibers run and turn the board so they face across your knife.
8. Hold the knife at a 45-degree angle and slice the steak as thin as you can manage.
9. Fan the slices onto a platter and pour any board juices back over them.
10. Scatter the sliced scallions over the top and serve right away.