Growing up I was not a big fan of steak. My parents usually bought filet mignon, and I always asked them to make mine well done. Not only did I want it well done, but I ate it with ketchup too! In those days I ate almost everything with ketchup. Steak, chicken, fish, I ate it all with ketchup. As I got older I phased out the ketchup and started using steak sauce instead. I can now honestly say that I eat my steak without the aid of ketchup and steak sauce though.
My parents are both very good cooks, but they do lack imagination when it comes to the preparation of steak. Cliff and I usually eat some type of steak at least once a week around here. The key to a good steak is in the preparation. Cliff and I like to create really flavorful marinades for our steaks. We don’t always buy the expensive cuts like filet mignon, we often purchase less expensive cuts like flank steak. Flank steak has 2 good things going for it, it is budget friendly and it is very lean. If prepared incorrectly, flank steak can be very tough though. You have to be careful to not overcook flank steak and you must cut it against the grain when serving so that it is not tough.
4 cloves of garlic, minced
Start by marinating the meat. I usually do this the night before. Score the meat on both sides by cutting it against the grain. Stuff the minced garlic into the steak. Sprinkle both sides generously with salt and pepper. Pour the soy sauce all over the steak. Drizzle the honey onto the steak. Press a couple basil leaves onto the steak. I am very generous with my soy sauce, but how much you use really depends on how large your steak is. It is just a marinade so it doesn’t need to be exact. I like to get as much flavor as I can in my steak though. Let the meat marinate for at least 2 hours. The longer, the better though.
Take the meat out of the refrigerator at least ½ an hour before you plan to grill it. Pre-heat your grill to around 350 degrees. Place the steak directly on the grill. For a medium-rare steak, grill 4 minutes per side. If your flank steak is very thick, grill it 5 minutes per side. Remove the steak from the grill and place it on a cutting board. Tent it with foil and let it rest for about 10 minutes before cutting. When ready to serve cut it against the grain.
Note: I often make more steak then necessary to ensure a good amount of leftovers. The leftovers are perfect for steak fajitas, burrito bowls, quesadillas, and steak sandwiches.
Source: A Live Love Pasta Original