Ingredients:

  • 2 lbs flank steak, trimmed of silver skin
  • 1/2 cup extra virgin olive oil
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup freshly squeezed lime juice
  • 2 tbsp red wine vinegar
  • 1 tbsp raw honey
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp black pepper, freshly cracked
  • 1/2 tsp red pepper flakes
  • 1 tbsp avocado oil
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 3 cloves garlic, minced (for chimichurri)
  • 2 tbsp red wine vinegar (for chimichurri)
  • 1/2 cup extra virgin olive oil (for chimichurri)
  • 1/4 tsp sea salt

Instructions:

  1. In a medium bowl, whisk together the olive oil, soy sauce, lime juice, vinegar, honey, 4 cloves of garlic, ginger, pepper, and red pepper flakes. <small>Note: Whisk until the honey is completely dissolved so it doesn't settle at the bottom.</small>
  2. Place the 2 lbs of flank steak into a large resealable bag and pour the marinade over it. Squeeze out as much air as possible before sealing.
  3. Refrigerate the steak for at least 12 hours. <strong>Until the meat feels slightly softer to the touch through the bag</strong>.
  4. Remove the steak from the fridge 30 minutes before grilling. <small>Note: Cold meat hits the grill and seizes up, making it tough.</small>
  5. Clean your grill grates and preheat to high. Lightly coat the steak with 1 tbsp of avocado oil.
  6. Place the steak on the grill. You should hear a loud, immediate hiss. Grill for 5 to 6 minutes per side. <strong>Until a dark, mahogany crust forms</strong>.
  7. Insert your thermometer into the thickest part of the meat. Aim for 57°C for medium rare.
  8. While the meat cooks, stir together the parsley, 3 cloves of garlic, vinegar, extra virgin olive oil, and sea salt.
  9. Move the steak to a cutting board and let it sit for 10 minutes. <strong>Until the juices have redistributed and the surface looks glossy</strong>.
  10. Slice the steak thinly against the grain at a 45 degree angle.