I love to grill in the Winter. It makes me feel like I am defying mother nature. Every Fall we move the gargantuan gas grill up four steps so it can be closer to the patio door. At least once a week, we are out there grilling like we lived in sunny Florida. Grilling gives meat such a smokey, charred flavor that you can’t get inside.
Flank Steak is a easy steak to grill. The key is to let it rest before serving at least 10 minutes.
I always have a really sharp slicing knife on hand and cut it at an angle, slicing it thin as possible.
This steak has a simple marinade that I mixed a few hours before it went on the grill.
I marinated it in a plastic bag, it just sits in the fridge until I am ready to grill.
Pacific Rim Grilled Steak
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1 Flank steak (about 2 pounds)
2 Tablespoons garlic
2 Tablespoons sesame oil
2 teaspoons coarse ground black pepper
1 teaspoon chili powder
1 tablespoon ground coffee
2 teaspoons kosher salt
3 tablespoons honey ginger vinegar (from the Rustic Olive oil and vinegar store)
Place all marinade ingredients in a gallon plastic bag. Place the steak in the bag and massage the meat, getting all of it covered with the marinade. Place in the fridge until 1 hour before cooking.
To cook, heat grill to medium, and grill until desired doneness. Let rest for 10 minutes before slicing.