Boston Chef'S Marinated Flank Steak - cooking recipe

Ingredients

1 1/2 - 2 lbs flank steaks
coarse salt
fresh ground black pepper
for the marinade
1/2 cup extra virgin olive oil
1/4 cup sherry wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
1 teaspoon honey
1 teaspoon sugar
1/2 cup red onion, very finely diced
1 pinch cayenne pepper
1 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon black pepper, freshly ground
1/4 cup water

Preparation

In a large bowl, combine all the marinade ingredients and whisk well.
Pour into a large Ziploc bag and add the steak; seal the bag and refrigerate for 24-36 hours.
Thirty minutes before grilling, preheat the grill to high and remove the steak from the refrigerator.
Transfer the meat to a platter and reserve the marinade for basting.
Season the steak on both sides generously with salt and pepper.
Place the steak on the hot grill and cook for 2 minutes.
Rotate the steak a quarter turn to mark the steak which promotes even cooking and makes an attractive grill pattern on the meat.
Cook for 2 minutes more, then turn and sear the other side.
Dab the marinade onto the meat with a pastry brush.
Cook for 2 minutes, then mark by rotating a quarter turn. Cook another 2 minutes and baste again.
Reduce the heat to low and transfer the steak to the warming shelf placed in the highest position. If you don't have a warming shelf, move the meat to a cooler section of the grill.
Close the lid and continue to cook for 8-12 more minutes more for medium-rare, depending upon the thickness of the steak.
Lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.
Allow the meat to rest for 5 minutes off the grill before thinly slicing it across the grain on a slight bias, 1/4-1/8 of an inch thick.
Serve warm.