Preparation time: 15 mins
Cooking time: 15 mins
- 1 cup vegetable oil
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons honey
- 2 tablespoons water
- 2 tablespoons fresh chopped parsley
- 1½ pounds flank steak
- Combine all the ingredients, except for the steak, in a medium-sized mixing bowl and whisk to combine.
- Place the flank steak in a gallon sized zip-top bag and pour the marinade over the steak, reserving a 1/2 cup of the marinade. Allow the flank steak to marinate in the refrigerator for at least 1 hour to overnight.
- Once the steak has been appropriately marinated, remove the steak from the bag and place it on a plate, discarding the marinade left in the bag.
- Clean and preheat grill to high. Once the grill is up to temp, spray the grill grates with non-stick grill spray (being careful not to get the spray directly into the flames) and place the marinated flank steak on a 45-degree angle across the grill grates. Cook the steak for 4 minutes, then turn the steak 90 degrees and place the steak on a hot, unused portion of the grill to get those perfect grill marks, and continue to cook for an additional 4 minutes. After 4 minutes, flip the steak and place it on a hot unused portion of the grill on a 45-degree angle against the grill grates and cook for 4 minutes. After 4 minutes, turn the steak 90 degrees and place it on a hot, unused portion of the grill and continue to cook for 4 minutes. After 16 minutes of cooking total, check the internal temperature of the steak so that the coldest reading is around 128 F to 135 F for medium-rare to medium doneness (if the temperature is not there at this point, place the steak on the upper rack or a cool zone of the grill and cook with the lid closed and continue to check the temperature every 2 minutes until desired doneness is achieved).
- Once the steak is cooked, transfer to a plate or wire rack and allow to rest for at least 5 minutes before slicing.6.Slice the steak against the grain and transfer it back to the platter with all the juices. Drizzle the steak with the reserved 1/2 cup of Italian marinade and serve.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/italian-marinated-grilled-flank-steak-recipe-t229886