Makes about 6 servings
Ingredients
1 cup extra-virgin olive oil
1/4 cup brown sugar
1/3 cup soy sauce
Few shots Tabasco or other hot sauce
1 tablespoon fresh thyme leaves
1 shallot, minced
1 flank, flatiron or hanger steak, about 2 1/2pounds, trimmed
Directions
Whisk together oil, brown sugar, soy sauce, Tabasco, thyme and shallot in a large mixing bowl. If using the flank steak, score the meat along the grain with a sharp knife before marinating.
Immerse the meat in the marinade, cover with plastic, and refrigerate at least two hours.
When your grill is hot and burning evenly, rub off the excess marinade, lightly season the meat with salt and pepper, and grill about 4 minutes each side for medium rare.
Rest the meat for about 4 minutes, loosely covered with foil, and slice thinly across the grain before serving.
