This lean, readily available cut of beef takes particularly well to flavorful marinades, and is best grilled over high heat to develop a nice char. In this recipe, the marinade takes a cue from bottled salad dressing, with plenty of punchiness from garlic, red wine vinegar and Dijon mustard. The honey helps the flank steak caramelize beautifully on the grill, and Worcestershire adds a savory, salty note that balances the sweetness. The trick to serving lean cuts of beef like flank is to slice them against the grain, so look for the natural lines in the steak’s muscle fibers, and slice perpendicular to them.

Ingredients

• 1 flank steak (1 ½ to 2 pounds)
• ¼ cup olive oil
• 2 tablespoons honey
• 2 tablespoons minced garlic (about 4 large cloves)
• 2 tablespoons red wine vinegar
• 2 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt, plus more for serving
• ½ teaspoon black pepper

Instructions

1. Pat the steak dry with paper towels and place it in a large baking dish or in a resealable plastic bag.
2. In a small bowl, whisk together the olive oil, honey, garlic, vinegar, Worcestershire, mustard, salt and pepper. Pour the marinade over the steak and turn to coat. Cover the baking dish with plastic wrap or seal the bag and refrigerate for at least 2 hours, or up to 24 hours.
3. Before grilling, let the steak sit at room temperature for 30 minutes.
4. Grilling the steaks on the Weber:
   1. Set up the Weber grill so you have a foil pan under the grate. Fill the foil pan with red wine or a good beer. Leave the other side of the grill exposed to the grate.
   2. Turn all burners to high, cover, and heat the grill until hot, about 15 minutes.
   3. Turn off 1 burner that is under the exposed grill area and leave other burner(s) on high.
   4. Clean and oil cooking grate.
   5. Cook steaks on side of grill that has the foil pan under it until well browned and meat registers 130 to 135 degrees (for medium), 2 to 4 minutes per side.
   6. Move steaks to exposed side of grill and cook for another 2 to 4 minutes so that both sides of the meat are “branded” by the grate and properly cooked.
   7. Transfer steaks to cutting board, tent with aluminum foil, and let rest for 10 minutes.
   8. Cut steaks on bias against grain into ½-inch-thick slices by 1-by-¼-inch slices.
5. Brush any excess marinade off the steak and grill, keeping the lid closed to retain heat, until it reaches medium-rare, 4 to 6 minutes per side. Transfer the steak to a plate, sprinkle with salt, rest for 10 minutes, then thinly slice against the grain.