Marinated Flank Steak

This is a constant go to recipe. Odds are you already have 95% of this in your kitchen already, everyone loves it, and it's super easy.

1 1/2 - 1 3/4 Flank Steak
1/4 cup Lemon Juice
2 TBS Worcestershire Sauce
2 TBS Dijon Mustard
2 TBS Olive Oil
1 TBS Sugar
3 Chopped garlic cloves
1/2 TSP salt
1/4 TSP ground pepper

1. Whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper in a shallow dish (this is what the steak marinates in, I use a Pyrex baking dish, it's just the right size). Peirce the steak all over with a fork, place it in the dish. Flip it once while it's marinating in the fridge... 1/2 hour to an hour, you don't really have to cover it but you can if you want.

2. Heat the other TBS of olive oil in a very hot cast iron pan (I use my cast iron grill pan, but a flat one will do as well.) Cook the meat however you like it - you'll find no steak snobbery from me. Personally, I don't things bloody, so for medium-well, it's about 6-7 minutes per side, rare 3-4, medium 5-6. Let the meat rest... this is vital! Never cut into a hot off of the pan steak. When you let it rest, the juices have time to be sucked back into the meat instead of oozing onto your plate.

3. Pour the stuff left in the skillet into a saucepan and boil it. Strain what's left, and pour it over the meat.

*A note on cutting steak of any kind: always always always cut against the grain. If you cut with the grain, not only does it make your job more difficult, but you don't get those lovely clean slices that you see in those Beef commercials.