"Flank steak is one of the more inexpensive cuts of beef and perfect for the grill. All you need to add flavor is marinate the steak in this delicious marinade. Make sure to marinate for a full 24 hours."
2 pounds flank steak
1 cup soy sauce
1/2 cup rice wine vinegar
1/4 cup fresh rosemary, finely chopped
2 tablespoons minced garlic
2 tablespoons sorghum molasses
1 tablespoon granulated onion powder
1 tablespoon butcher-grind black pepper
Mix all marinade ingredients in medium-sized bowl. Place flank steak into a 1-gallon resealable plastic bag. Pour in marinade. Seal bag, removing as much air as possible.
Marinate overnight in fridge, turning bag over a couple of times to evenly distribute marinade.
Grill. Preheat grill to medium-high heat of 375°F to 450°F. Remove flank steak from marinade. Discard remaining marinade. Grill steak to rare/medium rare (130°F to 135°F). Remove from grill, and rest for 10 minutes. Flank steak must be cut across the grain when serving. I like to sprinkle the slices with good kosher or sea salt just prior to serving.