Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • 1/2 cup Fresh Parsley, chopped (Flat-leaf, packed)
  • 1 Tbsp Fresh Oregano, finely chopped
  • 3 large cloves Garlic, minced
  • 1 tsp Kosher Salt (for marinade)
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp Red Pepper Flakes (optional)
  • 5 lbs Flank Steak, trimmed
  • 1/2 tsp Kosher Salt (for seasoning)

Instructions:

  1. Prepare the Marinade: In a medium bowl, whisk together the olive oil, red wine vinegar, parsley, oregano, minced garlic, 1 tsp of salt, pepper, and red pepper flakes (if using).
  2. Score the Steak (Optional but Recommended): Using a sharp knife, lightly score the surface of the flank steak in a shallow diamond pattern on both sides. This aids penetration and prevents curling.
  3. Marinate: Place the steak and the marinade into a large zip-top bag or shallow dish. Ensure the steak is fully coated. Refrigerate for a minimum of 2 hours, and up to 8 hours.
  4. Temper the Meat: About 45 minutes before grilling, remove the steak from the refrigerator and the marinade. Pat it dry thoroughly with paper towels. (Drying the surface is critical for achieving a good crust.)
  5. Final Seasoning: Just before placing on the grill, sprinkle the steak evenly with the remaining 1/2 tsp of salt.
  6. Preheat the Grill: Heat your grill to high heat (450–550°F / 232–288°C). Clean the grates thoroughly with a wire brush and lightly oil them.
  7. Sear First Side: Place the steak directly over the hottest part of the fire. Grill for 3–4 minutes without moving until a deep, dark brown char develops.
  8. Flip and Cook Second Side: Flip the steak using tongs. Cook for an additional 3–4 minutes, aiming for an internal temperature of 125–130°F (Medium-Rare).
  9. Rest the Steak: Once the desired temperature is reached, immediately remove the steak from the grill and place it on a clean cutting board. Tent loosely with aluminium foil and rest for 10 minutes.
  10. Slice Against the Grain: Identify the direction of the muscle fibres (the grain). Hold your knife at a 45-degree angle and slice the steak thinly perpendicular (against) the grain. Serve immediately.