📖 Instructions

1. Prepare the Flank Steak: First things first, get that flank steak out. If it's a bit thicker on one end, you can butterfly it slightly to even out the thickness for more consistent cooking, but it's not strictly necessary. Pat it really dry with paper towels; this helps the marinade stick better and also promotes a better sear later. Don't skip this! A dry surface is key to a beautiful crust.
2. Whisk the Marinade: In a medium bowl, combine your soy sauce, olive oil, minced garlic, brown sugar, red wine vinegar, Worcestershire sauce, Dijon mustard, dried oregano, and a generous pinch of black pepper. Whisk everything together thoroughly until the brown sugar has dissolved and all ingredients are well-combined. Taste it! Does it need a tiny bit more tang, or maybe a dash more sweetness? Adjust to your preference, remember you're the chef here!
3. Marinate the Steak: Place the flank steak in a large, shallow dish or a heavy-duty freezer bag. Pour the prepared marinade over the steak, making sure it's completely coated. If using a dish, flip the steak a couple of times. If using a bag, massage the bag to distribute the marinade. Seal the dish with plastic wrap or squeeze all the air out of the bag and seal it.
4. Refrigerate: Pop that marinated steak into the refrigerator. Let it chill and soak up all those glorious flavors for at least 2 hours. For truly spectacular results, I recommend marinating for 4-8 hours. You can even go up to 12 hours, but don't go much longer than that, as the acid in the marinade can start to break down the meat too much, making it mushy. Trust me, patience is a virtue here.
5. Bring to Room Temperature: About 30-45 minutes before you plan to cook, take the steak out of the fridge. Let it sit on the counter to come to room temperature. This is a crucial step! Cooking a cold steak can lead to uneven cooking and a tougher interior.
6. Preheat Grill or Skillet: Get your cooking surface screaming hot. If grilling, preheat your grill to high heat (450-500°F or 230-260°C). If using a cast iron skillet, place it over high heat and let it get smoking hot. You want that beautiful sizzle the moment the steak hits the pan.
7. Sear the Steak: Carefully remove the steak from the marinade, letting any excess drip off. Discard the remaining marinade; we don't need it. Place the steak on the hot grill grates or into the searing hot skillet. Don't overcrowd the pan if using a skillet; cook one piece at a time if necessary. Listen to that sizzle! Don't move it for a few minutes.
8. Cook to Desired Doneness: Cook for 4-6 minutes per side for medium-rare (internal temperature 130-135°F or 54-57°C). For medium, cook 6-8 minutes per side (internal temperature 135-140°F or 57-60°C). Use a meat thermometer for accuracy. Flank steak cooks quickly, so keep a close eye on it. Remember, overcooked flank steak can be tough, and we definitely don't want that.
9. Rest the Steak: This is perhaps the MOST important step. Once cooked, transfer the flank steak to a cutting board. Cover it loosely with foil and let it rest for at least 10 minutes, maybe even 15. This allows the juices to redistribute throughout the meat, resulting in a much juicier and more tender steak. If you cut it too soon, all those delicious juices will just run out onto your cutting board, and that's just sad.
10. Slice and Serve: After resting, slice the flank steak *against the grain* into thin strips. This is another non-negotiable step for tenderness. If you cut with the grain, even a perfectly cooked steak can feel tough. Garnish with fresh parsley or cilantro if you like, and serve immediately. It's wonderful with roasted vegetables, a fresh salad, or some fluffy rice. Enjoy your delicious creation!