Grilled Flank Steak is always a winner at our house. Here is how we make it.
Prepare marinade according to directions. I use 3 packs on 2 large steaks. I like to use white wine vinegar as it gives steaks a better flavor. Also, I add about 1/4 cup extra vinegar per the 3 packs of marinade. NOT 1/4cup for each pack 🙂 I just like adding a little extra, I LOVE vinegar.
(1 pack of meat marinade calls for: 1/4 cup vegetable oil, 2 Tbsp vinegar, 1 Tbsp water)
I prepare steaks by cutting away any large chunks of fat, then poking with a fork probably about 20 times per side to tenderize and allow marinade to really soak in.
Marinade in the fridge for a few days. **I stack the steaks on top of one another in dish, so I rotate the steaks after a day and a half making sure to cover with marinade each time. This makes it sooo tender!!
Grill on medium-high heat for 7 minutes on one side and 4 minutes on the other.
Let rest about 10 minutes, then slice against the grain and on a bias, thin as you can.
We usually throw the extra marinade away. Sometimes I like to heat up the remaining marinade and use that as sauce for rice. Boil for about 3-5 min while the steaks are cooking.