Flank Steak Marinade

Ingredients

• 1-1/2 pounds (900-1.000g) flank steak, (trimmed)
• 2 tablespoons (30ml) olive oil
• 3 tablespoons (45ml) balsamic vinegar
• 3 tablespoons (45ml) soy sauce
• 3 cloves garlic, (minced)
• 2 tablespoons fresh cilantro, (minced)
• 1 tablespoon oregano ((fresh or dried, minced or dried))
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon chili flakes, (optional)

Instructions

1. 1

   --- Marinate the Steak ---

2. 2

   In a small bowl or shallow dish, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, cilantro, oregano, black pepper, chili powder, and chili flakes (if using). Alternatively, you can put the ingredients in a resealable plastic bag, seal it, and shake the bag to mix.

3. 3

   Pour the marinade over the steak, making sure it is evenly distributed. Then, rub or press the marinade into the steak.

4. 4

   Seal the bag or cover the dish with plastic wrap and place it in the refrigerator for at least an hour or overnight for optimal flavor.

5. 5

   When ready to grill or smoke, drain the skirt steak and use paper towels to pat dry.

6. 6

   --- Grilling Instructions ---

7. 7

   Preheat your grill to medium-high heat 375-400°F (190-204°C ). Brush and oil the grill grates.

8. 8

   Place the marinated flank steak on the hot grate and grill for 3-4 minutes per side for medium-rare/medium with a nice crust. Cooking times might vary depending on the thickness of the flank steak. (You can use the same method to cook your steak in a cast iron skillet.)

9. 9

   Once done, remove the steak from the heat and place it on a cutting board. Then, let it rest for 10 minutes.

10. 10

    Slice against the grain, and serve.

11. 11

    --- Smoking Instructions ---

12. 12

    Prepare your smoker according to the manufacturer’s instructions, preheating it to 225-250°F.

13. 13

    Place the flank steak directly on smoker grates and smoke for 75-90 minutes, or until the internal temperature of the steak reaches 110-115°F. Then, remove the steak from the smoker and set aside.

14. 14

    Increase the temperature to medium-high (450°F-500°F ).

15. 15

    Sear the flank steak for 2-3 minutes on each side, or until it develops good grill marks and/or sear on the outside or until you reach your desired. (If cooking for a crowd, the best temperature is 135°F.)

16. 16

    Finally, remove the steak from the smoker and cover it with foil to keep it warm while letting it rest for 10 -15 minutes so the juices can redistribute throughout the steak.

17. 17

    Slice against the grain and serve with your favorite sides or use for tacos.