Instructions

Add all seasonings and water together in a small bowl and mix well, forming a coarse paste. Spread paste evenly over both sides of each flank steak. Refrigerate for 2 to 12 hours.

Build a charcoal fire for direct grilling. Grill steaks directly over coals (approximately 450–500°F) for 5 minutes on each side. Internal temperature of steak should reach 140–150°F for medium rare to medium doneness.

For optimum tenderness, cut flank steaks across the grain into ¼ inch slices and serve.