📖 Instructions

1. Combine the marinade ingredients: In a medium bowl, whisk together the soy sauce, Worcestershire sauce, olive oil, minced garlic, honey, Dijon mustard, black pepper, and any optional ingredients like red pepper flakes or lemon juice. Make sure its all mixed well!
2. Marinate the flank steak: Place the flank steak in a large zip-top bag or a shallow dish. Pour the marinade over the steak, ensuring it's fully coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful and tender it will become. I’d say leave it in there for at least 3 hours, but that’s just me!
3. Prepare the grill: Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Make sure the grates are clean and lightly oiled to prevent sticking.
4. Grill the flank steak: Remove the flank steak from the marinade and discard the marinade. Place the steak on the preheated grill and cook for 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-145°F (57-63°C); for well-done, aim for 145-155°F (63-68°C).
5. Rest the steak: Remove the flank steak from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
6. Slice and serve: Using a sharp knife, thinly slice the flank steak against the grain. This is crucial for tenderness, as it shortens the muscle fibers. Serve immediately and enjoy! A nice garnish of parsley would look nice, too!
7. Optional: If you wanna be fancy, try using different wood for smoking!