Ron Wilson

Ron Wilson

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Father's Day Flank Steak

Happy Father’s Day to all of our “Yardening” Dads!


Score the flank steak with 1/4-inch cuts about an inch apart across the grain of the steak before cooking. It helps the marinade penetrate more deeply and the steak cook more quickly.



Whisk together

1/3 cup olive oil

About 1 tablespoon garlic

3 tablespoons red wine vinegar

1/3 cup soy sauce

1/4 cup honey

Pepper to taste


2 pounds flank steak


Place steak and marinade in a freezer bag and place it in a bowl. Refrigerate 2 hours or overnight. Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat.

Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.

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