Start by poking the flank steak on both sides with a fork like you’re tenderizing your frustrations. This helps the rub work its magic.

Generously season both sides of the steak with kosher salt and freshly cracked black pepper. Don’t skimp—it’s the foundation of flavor!

Let the salt hang out on the steak for a few minutes to draw out some moisture. Meanwhile, toss the olive oil, garlic, shallot, and rosemary into a blender or food processor. Blend until smooth—it should smell like heaven in there.

Place the seasoned steak in a large zip-top bag. Pour the wet rub into the bag and massage it into the meat like you’re giving it a spa treatment. Seal the bag, ensuring the steak is fully coated.

Let the steak marinate in the fridge for at least 1 hour, but ideally up to 24 hours. If you’re going for the full day, give the steak a little rub-down every 8 hours. It likes attention.

About 30 minutes before grilling, take the steak out of the fridge to come to room temperature. Cold steak and hot grills are not a good match.

Fire up your grill to high heat. Place the steak on the grill and cook to your desired doneness—3-5 minutes per side for medium-rare is the sweet spot. Remember, flank steak cooks quickly, so don’t wander off!

After grilling, let the steak rest under a foil tent for 5-10 minutes. This step is key—no cutting corners here (literally). Resting locks in all those glorious juices.

Slice the steak thinly against the grain. Serve it up and bask in the glory of your steak masterpiece.