Flank steak

Marinade

Combine one of the following marinades in a zip-top bag.

Rosemary:

Combine in a blender on high speed:

120 grams (~1/2 cup) soy sauce
90 grams (~1/2 cup) olive oil
60 grams (~1/4 cup) honey
5 green onions, roots removed
6 large garlic cloves, minced
3 tablespoons chopped fresh rosemary (or 1 tablespoon dried)

Fajita:

1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, smashed
2 tablespoons cilantro, roughly chopped
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander

Puncture the steak 10-20 times with a fork, and season liberally:

1 flank steak
1 tablespoon kosher salt

Marinade in the zip-top bag for 30-60 minutes.

Cooking

After marinating, remove as much marinade from the steak as possible by scraping and wiping it dry. Season the flank steak with:

1 tablespoon kosher salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper

In a hot cast iron pan, on a grill, or under a broiler, cook on both sides, flipping once, until the internal temp reaches 130-135 F using:

2 tablespoons vegetable oil

Cover the steak with foil, allowing it to rest until it returns to 130 F.