Ingredients
Scale
- 1 large flank steak
- Italian dressing for marinade (enough to coat the steak thoroughly)
- Salt and freshly ground black pepper, to taste
- Optional garnishes: chopped fresh parsley, rosemary, or thyme
Instructions
- Place the flank steak in a large resealable plastic bag or a shallow dish.
- Pour the Italian dressing over the steak, ensuring it’s completely coated. Seal the bag or cover the dish and refrigerate. Marinate for at least 4 hours, or overnight for deeper flavor.
- Preheat your charcoal grill to high heat. You’re looking for a temperature around 450-500°F (232-260°C) to achieve a good sear on the steak.
- Remove the steak from the marinade and let any excess drip off. Discard the remaining marinade.
- Season both sides of the steak with salt and pepper to taste.
- Place the steak directly over the hot coals and grill for about 5-7 minutes on each side for medium-rare, depending on the thickness of the steak. Adjust the time if you prefer a different level of doneness.
- Use tongs to flip the steak only once, halfway through grilling, to get those beautiful char marks without disturbing the cooking process.
- Transfer the grilled steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist, tender bite.
- Slice the steak across the grain into thin strips to make it more tender and easier to eat.
- If desired, sprinkle freshly chopped herbs over the sliced steak for added color and a fresh flavor boost.
