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Grilled Flank Steak

 

flank_steak_and_vegtables

 

Serves 4-5

1 beef flank steak  (about 2 lbs)

 

Place the steak on a cutting board and pierce all over with a two-pronged meat fork. This will help the meat absorb the marinade:

 

flank_steak_prep

 

2 Tbsp soy sauce

2 Tbsp lemon juice

1 clove garlic, minced

½ tsp anise seed

1/8 tsp pepper

 

Add all ingredients to a plastic bag. Add the steak and turn to cover the meat with the marinade. Refrigerate the steak for 1-3 hours.

 

Heat the grill to high. Clean the grate with a wire brush. Grease the grate with oil on a paper towel. Turn off one of the burners, leaving one on. Grill the meat over the OFF burner (indirect heat). I recommend cooking to about medium doneness. Brush with additional marinade during cooking.

 

Place the meat on a cutting board. Carve diagonally across the grain into ½” slices.

 

flank_steak_carving

This is excellent with grilled mushrooms and wild rice.

 

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