Prepare Big Hoss Marinade: In a medium-size bowl, combine the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, basil, parsley, white pepper, cayenne pepper, and salt; whisking to blend.
Place steak in a 9-x 12-inch dish or a large zip-lock plastic bag; cover with the prepared marinade. Cover, refrigerate, and let marinate overnight or at least 8 to 10 hours, turning several times.
When ready to cook, remove from refrigerator 30 minutes prior to grilling.
Prepare and preheat your grill for cooking. Grill the marinated steak 5 to 7 minutes per side, until medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare. If overcooked, the meat can by dry and chewy.
Rare - 120 degrees F
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at an internal temperature of 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates.
Makes 3 to 4 servings.
* Can substitute 2 tablespoons of dried basil.
** Can substitute 2 tablespoons of dried parsley.
Big Hoss Flank Steak Recipe: https://whatscookingamerica.net/beef/bighossflanksteak.htm