Boston Chef'S Marinated Flank Steak

• 1 1/2 - 2 lbs flank steaks
• coarse salt
• fresh ground black pepper
• for the marinade
• 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

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.

flank steaks, salt, fresh ground black pepper, marinade, extra virgin olive oil, sherry wine vinegar, balsamic vinegar, ketchup, worcestershire sauce, honey, sugar, red onion, cayenne pepper, fresh rosemary, fresh thyme, black pepper, water

Taken from www.food.com/recipe/boston-chefs-marinated-flank-steak-245984 (may not work)