For this one, it felt best to marinate overnight. The steak was mixed with a concoction of lemon juice, Alegro marinade, kosher salt, and crushed pepper. Oh, there was also some extra virgin olive oil. (Did I mention there was lemon?)

Based on the resistance that was felt when checking the meat, I feared it was overdone. Fortunately, this was not the case because there were people waiting that prefer meat cooked anywhere from medium rare to medium well or well done. If I was cooking this for my significant other only, this would be an abomination.

The meat had a great aroma and smell, punctuated by the herb and citrus that hit my olfactory senses. Those in waiting approved as well.

The parts on the right are for me and a few others while the parts on the left are for you know who. Honestly though the side pointed towards the back of Weber grill were cooked more deeply. If I was trying for better consistency I would have to take that into consideration (note to self).

Flank steak is kind of tricky since it already has a tough texture and feel that can make it difficult to sense whether it is done to your specifications. A challenge yes, but it is also a challenge accepted. Enjoy and don't shy away from challenges. Food is not just about satiating hunger and a empty stomach. The taste and the overall experience matter so try something new where possible. Best regards!