Test Kitchen Notes: plan ahead the meat needs to marinade for 24 hours, then must sit out on the counter for a few hours before grilling, make certain to slice the meat across the grain after cooking
Servings 4-6
INGREDIENTS:
2 pounds flank steaks
McCormick’s Montreal Brand steak seasoning (to taste, or freshly ground coarse black pepper)
salt (to taste, I use seasoned salt if using fresh ground black pepper)
MARINADE:
1/3 cup soy sauce
1/4 cup red wine vinegar
3-4 tablespoons honey (or can use 3-4 tablespoons real maple syrup, do not
substitute brown sugar)
3 tablespoons Worcestershire sauce
1/4 teaspoon ground ginger
4 large garlic cloves, minced (garlic lovers can use more)
2 green onions, coarsley chopped
INSTRUCTIONS:
In a bowl combine all marinade ingredients until well combined.
Score the surface of the uncooked steak about 1/4-inch deep across the grain.
Place the marinade into a large heavy resealable plastic bag then add in the beef.
Seal bag and toss meat to coat with the marinade.
Place the bag into a large bowl.
Refrigerate for 24 hours (tossing the bag a couple of times during the refrigeration time).
Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat.
Place on a large plate (I use a jelly-roll pan) and allow to sit out on the counter until almost room temperature, this might take about 3 or more hours.
Preheat grill to high heat.
Place on grill and season with steak seasoning or fresh ground black pepper and a little salt.
Grill the meat about 5-6 minutes per side for rare doneness (turning only one time, do not overcook the meat as it will cook a little more after removing from the grill).
Remove to a plate/s and allow to sit for 10 minutes before slicing.
Slice the meat across the grain.
