Boston Chef's Marinated Flank Steak

• flank steaks↗1 1⁄2 - 2 lbs
• coarse salt↗
• fresh ground black pepper↗
• for the marinade
• extra virgin olive oil↗1⁄2 cup
• sherry wine vinegar↗1⁄4 cup
• balsamic vinegar↗2 tablespoons
• ketchup↗1 tablespoon
• Worcestershire sauce↗1⁄2 teaspoon
• honey↗1 teaspoon
• sugar↗1 teaspoon
• red onion, very finely diced↗1⁄2 cup
• cayenne pepper↗1 pinch
• fresh rosemary, chopped↗1 teaspoon
• fresh thyme, chopped↗1⁄2 teaspoon
• teaspoon black pepper, freshly ground↗1⁄2
• cup water↗1⁄4

Step-by-step instructions

1. 1

   In a large bowl, combine all the marinade ingredients and whisk well.

2. 2

   Pour into a large Ziploc bag and add the steak; seal the bag and refrigerate for 24-36 hours.

3. 3

   Thirty minutes before grilling, preheat the grill to high and remove the steak from the refrigerator.

4. 4

   Transfer the meat to a platter and reserve the marinade for basting.

5. 5

   Season the steak on both sides generously with salt and pepper.

6. 6

   Place the steak on the hot grill and cook for 2 minutes.

7. 7

   Rotate the steak a quarter turn to mark the steak which promotes even cooking and makes an attractive grill pattern on the meat.

8. 8

   Cook for 2 minutes more, then turn and sear the other side.

9. 9

   Dab the marinade onto the meat with a pastry brush.

10. 10

    Cook for 2 minutes, then mark by rotating a quarter turn. Cook another 2 minutes and baste again.

11. 11

    Reduce the heat to low and transfer the steak to the warming shelf placed in the highest position. If you don't have a warming shelf, move the meat to a cooler section of the grill.

12. 12

    Close the lid and continue to cook for 8-12 more minutes more for medium-rare, depending upon the thickness of the steak.

13. 13

    Lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.

14. 14

    Allow the meat to rest for 5 minutes off the grill before thinly slicing it across the grain on a slight bias, 1/4-1/8 of an inch thick.

15. 15

    Serve warm.