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1
Prepare the wet marinade.
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2
Arrange steak over a cutting board covered with plastic wrap.
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3
pierce the steak about 20 or 30 times on each side to allow the marinade to penetrate deeply into the flank steak.
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4
Rub both sides of the steak evenly with each salt and then the marinade.
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5
Place the steak in a zipper bag (or cover with plastic wrap) seal, distribute the wet marinade and marinate in the refrigerator for at least 2 hours or even better, overnight.
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6
Preheat the grill for 10 minutes.
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7
Using paper towels, wipe the marinade off the steak to prevent burning.
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8
Season both sides with black pepper.
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9
Grill the steak until well browned and grill marked over direct heat for about 4 to 5 minutes.
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10
Using tongs, turn steak over, grill until the second side is well browned and marked, about 4 minutes.
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11
For medium-rare check temperature with an instant read thermometer for 125 degrees F.
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12
-or-
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13
With a paring knife, make small cut into thickest part of meat, if meat is slightly less done than desired, place steak onto a plate and meat will keep cooking as it rests.
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14
Loosely cover the steak with some aluminum foil and allow to rest at least 10 minutes for the juices to redistribute.
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15
Use a plate to collect any juices.
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16
With a sharp knife, slice steak about 1/4 inch thick against grain on bias.
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17
Serve with any accumulated juices.
