This grilled, marinated flank steak is zesty, tender and juicy.
1-½ Lbs. Flank steak
¼ Cup Olive oil
¼ Cup Soy sauce (I prefer Kikkoman)
2 Tablespoons Light brown sugar (packed)
¾ Cup Lemon juice
2 Cloves Garlic (smashed)
Black pepper to taste
Lemon wedges for serving
¼ Cup Parmesan cheese shavings
Whisk olive oil, soy, brown sugar, lemon juice and garlic. Place flank steak in large ziplock bag and add marinade to bag. Allow to marinate at room temperature for 2 hours or in the fridge for up to 6 hours.
Light grill to high. Reserve ¼ cup of marinade. Cook steak 3 minutes on each side. Flip. Then cook 2 minutes on each side. Steak is cooked to medium rare when thickest part of steak reaches 130°F
Remove from grill and allow steak to rest for 10 minutes. Slice steak against grain. Top with arugula and parmesan cheese shavings. Serve with lemon slices.
While steak is resting, heat reserved marinade to boiling. Drizzle over steak before serving.