Grilled Black Pepper Flank Steak

• 1 flank steak (about 1.5 pounds)
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon freshly ground black pepper
• 1 teaspoon kosher salt

Steps

1. 1 In a small bowl, whisk together olive oil, soy sauce, Worcestershire sauce, garlic powder, and smoked paprika.
2. 2 Place the flank steak in a large zip-top bag and pour the marinade over it. Seal the bag and massage to coat.
3. 3 Refrigerate for at least 30 minutes.
4. 4 Preheat grill to high heat.
5. 5 Remove steak from marinade and pat dry with paper towels. Season generously with black pepper and salt.
6. 6 Grill steak for 4-5 minutes per side for medium-rare, or until desired doneness.
7. 7 Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.

Nutrition

Tips

• For even more flavor, marinate the steak overnight in the fridge.
• Use a meat thermometer to ensure your steak reaches an internal temperature of 135°F for medium-rare.

Storage

Store leftover steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat.

Serving Suggestions

• Serve with grilled asparagus and a side of roasted potatoes.
• Pair with a bold red wine like a Cabernet Sauvignon.

FAQ