Ingredients
Directions
- 1
In a medium bowl, combine the onion powder, garlic powder, black pepper, chili powder, and salt.
- 2
Add the red wine, Worcestershire sauce, soy sauce, and olive oil to the dry ingredients. Stir until well combined.
- 3
Place the flank steak in a vacuum-sealed bag or a gallon-sized resealable plastic bag.
- 4
Pour the marinade over the steak, ensuring it is evenly coated.
- 5
Seal the bag, removing as much air as possible.
- 6
Refrigerate the steak for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.
- 7
Preheat your charcoal grill to high heat.
- 8
Remove the steak from the marinade and pat it dry with paper towels to ensure a good sear.
- 9
Place the steak directly over the hot coals and sear each side until deeply golden brown, about 2-3 minutes per side.
- 10
Move the steak to indirect heat and continue grilling until the internal temperature reaches 120°F for medium-rare.
- 11
Remove the steak from the grill and let it rest for 10 minutes.
- 12
After resting, slice the steak against the grain to ensure maximum tenderness.
