Flank vacu-sealed and marinated for two days in wine, way too much garlic, S&P, EVOO, Worcestershire, Balsamic. Cranked the grill as hot as I could get it (somewhere around 550) 3 minutes to aside then let it rest for 10 min. I usually serve it sliced over some lightly lemon dressed arugula with a dry blue cheese crumbled on top, this go round it went atop some baby spinach with pine nuts red onion and feta. Wicked good! plus leftovers.
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