The Best Garlic Grilled Flank Steak

The only modification I made to this is I used a skirt steak instead of flank steak. They're a bit more reasonably priced. Super flavorful marinade. I only left it for an hour, and it was fine. 

The Best Garlic Grilled Flank Steak

Recipe from Sweetcsdesigns.com

Photo from Sweetcdesigns.com

Serves 6

1 1/2 lb flank steak

1 tsp sea salt

1 tsp pepper, freshly cracked

1/2 c olive oil

1 tsp Italian herb mix

1/4 c diced garlic

2 oz lemon juice

1 T garlic powder

zest of 1 lemon

Lay flank steak out flat, trim any extra fat or silver skin.

Generously season steak with salt and pepper.

Add olive oil, herbs, lemon zest and juice, and diced garlic to a large bowl or (preferably) a large plastic bag and mix well.

Add steak to bag and let marinate for 40 minutes up to two hours.

Heat grill or start charcoals - aiming for high heat (about 400 degrees).

Remove steak from bag, and sprinkle with garlic powder.

Cook steak on very hot grill, flipping every 4-5 minutes.

Wipe a little olive oil on the grill's grates before adding steak.

For medium rare steak, the steak will cook for about 10 minutes (this will vary depending on your grill, how hot it is outside, if it is windy, etc so be sure to check your steak and how quickly it's cooking).

For a steak that is medium all the way to well done, cook the steak directly over the heat, flipping twice, for 10 minutes as listed above - and then move slightly away from the heat (to a higher rack, or spot where the flames aren't directly underneath) so it will continue to cook to your preferred doneness without becoming too charred.

Remove from grill when steak is at your preferred doneness.

Place a small piece of foil over the steak to "tent" it and let it finish carryover cooking as it rests for 10 minutes.

When steak has rested for at least 10 minutes (don't rush - if you cut it right off the grill the steaks juices will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain - which is essential to keeping the steak from being too chewy or tough.

Serve immediately and enjoy!