For the marinade:
- 2/3c soy sauce (garden variety)
- 1/3c bourbon whiskey (we use Jim Beam)
- 3 large garlic cloves, minced
- 1 tsp powdered ginger (or 2 tsp grated fresh ginger)
- 1 tbs ground black pepper
- 2/3c hot water
Directions: Score or pierce the flank steak about a dozen times on each side. Toss the meat into a gallon-size plastic ziplock bag, pour the marinade over it, zip it shut. Leave out on the counter for two hours. Walk away. Do nothing. Put your feet up. Open the Cab Sav and let it breathe.
GRILLING: Everyone who grills has their own method: gas or briquettes, preferred doneness, etc. I’ll share how WE do it on our Gas Grill to achieve a perfectly Medium to Medium Rare Flank Steak. To note, during winter months a broiler can work in a pinch.
Step 1: Fire up your gas grill to HOT. Take the meat out of the Ziplock and reserve the marinade.
Step 2: Place the meat on the HOT Grill and let it sear for ONE MINUTE.
Step 3: Turn all of the grill nobs down to LOW, lower the lid and grill the meat for 7 minutes on the first side.
Step 4: Turn all the flames back up to HIGH, flip the flank over and, again, let the meat sear for ONE MINUTE.
Step 5: Turn all knobs to LOW, and grill second side for EXACTLY 7 MINUTES.
Throughout the entire grilling process, periodically pour some of the reserved marinade over the meat (the bourbon lets you do this safely).
Final Step: Remove from the grill and let the meat REST for 20 minutes, covered in foil. Thinly slice the flank steak across the grain and plate-er-up.