BOSTON CHEF'S MARINATED FLANK STEAK

Steps:

• 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.