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Serves 4-5 |
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1 beef flank steak (about 2 lbs)
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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:
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2 Tbsp soy sauce 2 Tbsp lemon juice 1 clove garlic, minced ½ tsp anise seed 1/8 tsp pepper
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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. |
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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.
This is excellent with grilled mushrooms and wild rice.
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