Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 2 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar
  • 3 tbsp brown sugar
  • 4 cloves garlic, minced
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 lbs flank steak
  • 1 tbsp neutral oil
  • 1 tsp kosher salt

Instructions:

  1. Whisk together soy sauce, olive oil, Worcestershire sauce, red wine vinegar, brown sugar, minced garlic, black pepper, and red pepper flakes in a bowl until the sugar is dissolved.
  2. Place the flank steak in a heavy-duty freezer bag and pour the marinade over it, squeezing out all excess air. Refrigerate for 4 to 24 hours.
  3. Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature.
  4. Preheat the grill to high (approximately 450°F / 230°C) and lightly oil the grates with neutral oil.
  5. Pat the steak slightly with paper towels and season with kosher salt.
  6. Grill the steak for 5–6 minutes per side until the internal temperature reaches 130°F (54°C) for medium-rare.
  7. Transfer the meat to a cutting board and tent loosely with foil; let it rest for 10 minutes before slicing perpendicular to the grain.