Equipment:
Grill
Ziplock bag or shallow dish
Instructions:
Make the Marinade:
In a ziplock bag or shallow dish, mix together the balsamic vinegar, brown sugar, steak seasoning, Dijon mustard, orange juice, and grated garlic.
Marinate the Steak:
Add the flank steak to the marinade, ensuring it’s well coated. Marinate for at least 2 hours, or up to 5 hours (or overnight for best results).
Prepare the Grill:
Preheat the grill to 450°F (232°C). Clean the grill grates and brush with canola oil to prevent sticking.
Cook the Steak:
Remove the steak from the marinade, allowing any excess to drip off. Season both sides generously with salt.
Place the steak on the preheated grill and cook for 4-5 minutes without moving. Flip and cook for another 1-2 minutes, or until an instant-read thermometer reads 135°F (57°C) for medium-rare.
Remove the steak from the grill and let it rest for 10 minutes.
Slice the Steak:
Transfer the rested steak to a cutting board. Slice it against the grain into very thin pieces.
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