Grilled Sesame Flank Steak
|Collections:||Grill Favorites, Fourth of July!|
|1 c||merlot or cabernet|
|3/4 c||red wine vinegar|
|1/4 c||sesame oil|
|1/2 c||olive oil, extra virgin|
|4 Tbsp||garlic, chopped|
|3 Tbsp||fresh ginger, coarsely chopped|
|3 tsp||thyme, leaves (substitue 1 tsp. dried)|
|1 tsp||cracked black pepper|
|1/2 tsp||coarse sea salt|
|2 lb||beef flank steaks|
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DirectionsCombine all marinade ingredients in a bowl, whisking to emulsify.Place the marinade in two separate gallon sized zip lock bags and add one flank steak to each bag. Zip bags closed and shake to evenly coat the meat, then place in a metal pan and into fridge. Marinate the steak overnight turning several times to evenly coat the meat.On a preheated grill over medium high heat (375 F), first sear the flank steak on each side, approximately 1-2 minutes per side. Continue cooking 6 minutes per side, turning once. When the internal temperature reaches desired doneness, remove from grill and rest of at least 8-10 minutes under a piece of aluminum foil tented over the top. Resting allows the juices to pull back into the meat before carving.