Sweet and Spicy Grilled Flank Or Tri Tip Steak

Step 1: Marinade ... Add all the ingredients to a small bowl; and, mix to combine. Then, pour into a large ziploc bag, or glass baking dish; and, add the steak. I prefer the ziploc bag if possible - no clean up. Close the bag, and shake until the steak is coated. If you use a baking dish, make sure the steak is well coated on both sides; then, cover with plastic wrap. Refrigerate 12-24 hours. The tri tip, being thicker should marinate the full 24 hours if possible; the flank being a bit thinner; should marinate at least 12 hours. And, if using a skirt steak, which is much thinner; all day (8 hours) is plenty. Half way through the marinating time - turn the bag over; or, turn the steak over in the pan.

Step 2: Steak ... Remove the steak from the marinade, and pat dry. Let the steak come to room temperature; and, season with plenty of salt and pepper on both sides. And, before grilling, let the steak come to room temperature.

Step 3: Grill ... Oil the grill well; then, add the steak, and cook until you get a nice char; at least 5 minutes on the first side. Then, flip, and continue to cook until you get another nice char on the second side. Both flank and trip tip are fairly tough cuts; and, are best served medium to medium rare. Also; once seared, they usually do really well finished on indirect heat. This allows the steak to finish cooking; without burning. I really suggest using a thermometer for this. Every grill, and every steak will cook differently; so, a thermometer can be very helpful. For medium rare, I remove at 120-125; as it will continue to cook as it rests. Then, remove from the grill to a serving platter, and cover with foil. If you like it more medium - cook until you get a temperature of 130 before removing from the grill. If using skirt steak; this is very quick cooking; just a few minutes on each side - and, it is done. Tri tip being the thickest cut, will obviously take the longest to cook.

Step 4: Finish, Serve, and ENJOY! ... First, make sure to let the steak rest (covered); at least 10 minutes before slicing. And, with these types of cuts; you need to cut the steak against the grain. Otherwise, your steak can/and will be tough. Perfect for a weeknight or weekend dinner; and, great to entertain with as well. Serve with potatoes; and, a good steakhouse salad.