This is one amazing steak. It’s simple to prepare, and you get maximum flavor in a short period of time. Flank steak is a lean cut, so be careful you don’t overcook it; medium-rare is ideal. Piercing the steak with a fork before marinating it is key to getting all of the rich, tangy, sweet flavors of the marinade throughout the meat.
1 cup Soy Balsamic Sauce
1/3 cup vegetable oil
1/4 cup honey
3 tablespoons distilled white vinegar
1 tablespoon kosher salt
2 teaspoons chili powder
3 pounds flank steak
Combine the Soy Balsamic Sauce, oil, honey, vinegar, salt, and chili powder in a bowl and whisk until well mixed. Place the flank steak in a large, shallow dish and pierce it all over with a fork. Pour the marinade over the steak and turn the steak to coat evenly. Cover and marinate at room temperature for 1 hour.
Heat the grill for direct heat cooking to medium (350° to 375°F).
Place the steak on the grill grate and cook, turning it once, for 3 to 4 minutes on each side for medium-rare. You can cook it a minute or two longer if you prefer your steak cooked medium, but flank steak should not be cooked past medium or it will be chewy.
Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain, arrange the slices on a serving platter, and serve.
Reprinted with permission from Korean BBQ: Master Your Grill in Seven Sauces, copyright © 2018 by Bill Kim with Chandra Ram. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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