Here's Preston's Recipe of the Month with ingredients bought from ACME Markets, Official Supermarket of the Preston & Steve Show.
Marinated Flank Steak
1/3 cup extra virgin olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
Fresh ground pepper
2 pounds flank steak
Marinate the steak: Combine the marinade ingredients in a large freezer bag. Place steak in the bag and turn so that it is completely coated with the marinade. (You can also place the bag in a bowl.)
Chill and marinate for at least 2 hours and up to overnight.
Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat.
Grill the steak: Remove the steak from the marinade and shake off the excess marinade from the steak (but make sure there is still a coating of it.
Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.
Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium.
Slice across the grain: cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do.
You can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak.