Whisk together the shallot (or garlic), olive oil, red wine (or balsamic vinegar), soy sauce, honey, basil, parsley, and black pepper in a small mixing bowl.
Pierce both sides of the flank steak repeatedly using a fork. Place the flank steak in a gallon size freezer bag. Pour the marinade mixture over the steak in the bag and seal. Massage the marinade into the steak, and then place in the fridge. I marinated my flank steak for 8 hours, but you could marinate it anywhere from 2 hours to overnight. Once the steak is marinated, take it out of the bag and season it with salt and pepper. Cook over a hot grill for about 4-6 minutes on each side. It is best to cook a flank steak medium-rare to medium. Cooking it more done than medium will result in a tougher steak. When the flank steak is cooked to your preference, let it rest on a cutting board for about 10 minutes before slicing. This will ensure that that the juices stay put where they are supposed to be- in the steak. Slice the steak in ½ inch slices diagonally against the grain of the steak, and serve immediately.
- 1.5 lb flank steak
- 1 small shallot (or 2 cloves of garlic), finely chopped
- ½ cup olive oil
- ½ cup of red wine (or balsamic vinegar)
- ¼ cup soy sauce
- ¼ cup local honey
- 7-8 fresh basil leaves, finely chopped
- Small handful of fresh parsley leaves, chopped
- ½ tsp of black pepper
- Salt & pepper, to taste