Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons red wine vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1 1/2 pounds flank steak
  • Flaky sea salt and freshly ground black pepper

Instruction

  • In a large, resealable plastic bag, combine the 3 tablespoons red wine vinegar, 2 tablespoons ketchup, 2 tablespoons soy sauce, and 1/2 teaspoon garlic powder. Add the flank steak and close the bag, squeezing out the air. Squish the marinade around so it completely coats the steak. Marinate the steak at room temperature for 20 minutes or up to 24 hours in the fridge.
  • Preheat the grill to medium-high. When hot, spray the grill grate with non-stick cooking spray.
  • Place the steak on the grill, discarding any excess marinade. Cook the steak to the desired doneness, 3 to 5 minutes per side for medium rare. [An instant-read thermometer inserted into the thickest portion of the steak should read 140°F (60°C)].
  • Let the steak rest on a cutting board for at least 5 minutes before thinly slicing it across the grain. Sprinkle with salt and pepper and serve.