Ingredients:

  • 1/3 cup olive oil
  • 1/4 cup soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp black pepper
  • 1.5 lbs flank steak
  • 1 tsp kosher salt
  • 1 tbsp unsalted butter

Instructions:

  1. Place the flank steak in a heavy-duty gallon Ziploc bag or glass dish. Pour the marinade (olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, honey, minced garlic, and black pepper) over the meat, ensuring every inch is coated. Seal and refrigerate for at least 4 hours, though 12-24 hours provides the best results.
  2. Preheat your grill to high heat (approximately 450°F / 230°C). Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
  3. Pat the steak dry with paper towels to ensure a proper sear. Season the surface with kosher salt.
  4. Place the steak on the grill grate and sear for 4-6 minutes per side until a deep, mahogany-colored crust forms.
  5. Use an instant-read thermometer to pull the steak off the heat when the internal temperature hits 130°F (54°C) for medium-rare.
  6. Immediately place the steak on a cutting board and top with room-temperature butter, allowing it to melt into the crust.
  7. Allow the meat to rest for 10 full minutes to redistribute juices. Identify the direction of the muscle fibers (the grain) and slice perpendicular to those fibers into thin strips about 1/4 inch thick.