Marinade the flank steak with soy, garlic, shioxaing wine for at least 4 hours, overnight is best. Prep grill for direct cooking and wait until the grill grate is 400 to 450 degrees. Make sure the grate is clean and well oiled. Place steak on hot grill for about 2 minutes or until the steak can be turned a quarter turn without sticking to the grill. Now leave it on for another 2 minutes. This is to ensure nice grill marks. After a total of 4 or 5 minutes flip steak to the other side and cook until it’s firm to the touch or the internal temp is 130 to 135 for medium rare. Let the meat rest for at least 5 minutes before cutting.
Side dish: Heirloom tomatoes with green onions, bacon, olive oil, salt, pepper and triple cream blue cheese. The cheese was purchased at Mariano’s Fresh Market.
Wine: The featured wine is a Pinotage Grinder it has a natural hint of coffee due to the heavily toasted oak it sits in.