Ingredients
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2 lbs flank steaks
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McCormick's Montreal Brand steak seasoning (to taste, or freshly ground coarse black pepper)
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salt (to taste, I use seasoned salt if using black pepper)
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2/3 cup vegetable oil
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1/3 cup soy sauce
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1/4 cup red wine vinegar
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3 -4 tablespoons honey (can use 3-4 tablespoons real maple syrup, DO NOT substitute brown sugar)
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3 tablespoons Worcestershire sauce
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1/4 teaspoon ground ginger
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2 -3 tablespoons coarsley chopped fresh garlic
Instructions
- In a bowl combine all marinade ingredients until well combined.
- Score the surface of the uncooked steak about 1/4-inch deep across the grain.
- Place the marinade into a large heavy resealable plastic bag then add in the beef.
- Seal bag and toss meat to coat with the marinade.
- Place the bag into a large bowl.
- Refrigerate for 24 hours (tossing the bag a couple of times during the refrigeration time).
- Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat.
- Place on a large plate (I use a jelly-roll pan) and allow to sit out on the counter until almost room temperature, this might take about 3 or more hours.
- Preheat grill to high heat.
- Place on grill and season with steak seasoning or fresh ground black pepper and a little salt.
- Grill the meat about 5-6 minutes per side for rare doneness (turning ONLY one time, do not overcook the meat as it will cook a little more after removing from the grill).
- Remove to a plate/s and allow to sit for 10 minutes before slicing.
- Slice the meat across the grain.