Grilled Flank Steak With Simple Garlic Marinade

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  2.5 lbs Beef Flank Steak, Boneless
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  0.3 cup Vinegar, Apple Cider
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  8 Garlic(24g)
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  3 tsp 3 teaspoons kosher salt
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  2 tsp Brown sugar
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  0.5 tsp ½ teaspoon freshly cracked black pepper

Instructions

1. 1Whisk together the apple cider vinegar, olive oil, minced fresh garlic, and brown sugar in a small bowl until combined.
2. 2Season the flank steak all over with salt and pepper, then place it in a large zip-top bag or shallow dish and pour the marinade over it, turning to coat both sides evenly. Seal and refrigerate for at least 1 hour or up to 4 hours.
3. 3Remove the steak from the refrigerator 15 minutes before cooking. Heat a large cast-iron skillet or grill pan over medium-high heat until very hot, about 2–3 minutes.
4. 4Remove the steak from the marinade, letting excess drip off, and discard the used marinade. Place the steak in the hot skillet and cook 5–7 minutes per side until the internal temperature reaches 135°F for medium-rare, with a dark brown crust formed on both sides.
5. 5Transfer the steak to a cutting board and let rest for 5 minutes.
6. 6Thinly slice the steak against the grain on the diagonal using a sharp knife.
7. 7Divide the sliced steak evenly into 6 airtight containers while still warm, allowing about 4–5 ounces per portion.
8. 8Cool to room temperature, then seal and refrigerate for up to 4 days, or freeze for up to 3 months.