Ingredients
- 1 cup Soy Balsamic Sauce (1 tsp cornstarch, 2 tbs water, 1/4 c dark brown sugar, 1/2 c balsamic vinegar, 1/2 c soy sauce)
- ⅓ cup vegetable oil
- ¼ cup honey
- 3 tablespoons distilled white vinegar
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- 3 pounds flank steak
Preparation
Step 1
Soy Balsamic Sauce:
Stir cornstarch and water until dissolve. Combine sugar, vinegar, soy sauce in small saucepan and bring to boil over medium heat. Stir to dissolve suagar. Stir cornstarch mix to reconstitute and add to pan. simmer over low heat for 3 minutes until thick enough to coat back of spoon. let cool and refrigerate.
Combine the Soy Balsamic Sauce, oil, honey, vinegar, salt, and chili powder in a bowl and whisk until well mixed. Place the flank steak in a large, shallow dish and pierce it all over with a fork. Pour the marinade over the steak and turn the steak to coat evenly. Cover and marinate at room temperature for 1 hour.
Heat the grill for direct heat cooking to medium (350° to 375°F)
Place the steak on the grill grate and cook, turning it once, for 3 to 4 minutes on each side for medium-rare. You can cook it a minute or two longer if you prefer your steak cooked medium, but flank steak should not be cooked past medium or it will be chewy.
Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain, arrange the slices on a serving platter, and serve.