Grilled Flank Steak

  1. Take out flank steak, unfold and dry with paper towels.
  2. Place in a baking dish. Score meat with a fork and pierce it in many places.
  3. Sprinkle half the salt and pepper on to the steak and rub it in. Next crush the garlic and cover the steak with half of the garlic so it forms a paste. Flip the steak over and do the same with the rest of the salt, pepper and garlic to this side.
  4. Pick up steak with a fork and carefully place in a large freezer bag, being careful not to scrape off the rub. Pour the balsamic vinegar into the bag and seal, getting as much air as you can out so the bag is flat.
  5. Place in the refrigerator for at least 6 hours, or overnight. Flipping the bag every now and again to distribute the marinade.
  6. When you fire up the grill, take the steak out of the fridge and leave on counter. Let the grill get good and hot and take steak out of bag, place on grill, close lid. Let steak cook undisturbed for 7 minutes. Flip steak and do the same. Place steak on cutting board and allow to cool for 10 minutes. Slice against the grain into 1/4 inch size strips on platter.
  7. While steaks are cooking, you may choose to boil marinade in a small sauce pan on the stove into a balsamic reduction. Strain and save for another time. This steak is so tasteful the reduction is too powerful.
  8. Enjoy

flank steak, balsamic vinegar, garlic, kosher salt, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/grilled-flank-steak-50046024 (may not work)

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