1. Choose a high-quality flank steak: Start by picking up a fresh, good quality flank steak from your local butcher or grocery store. Look for a piece that is uniform in thickness and has some marbling for the best grilling results.

2. Trim excess fat: Before grilling, trim any excess fat on the surface of the steak. However, don’t remove all the fat, as it will help keep the meat juicy during cooking.

3. Marinate the steak: To add flavor and tenderize the meat, marinate the flank steak for at least a couple of hours or even overnight. Use a marinade made with ingredients like olive oil, garlic, herbs, and your favorite spices.

4. Preheat your grill: Preheat your gas or charcoal grill to high heat for at least 10 to15 minutes before grilling.

5. Clean the grill grates: While your grill preheats, clean the grates using a brush to ensure your steak doesn’t stick during cooking.

6. Oil the grill grate: Lightly apply a thin layer of vegetable oil on the grill grates using tongs and an oil-soaked paper towel, taking caution not to burn yourself.

7. Season the steak: Remove the flank steak from the marinade and season both sides with salt and pepper or any seasoning of your choice.

8. Pat dry excess marinade: Using paper towels, pat dry any excess marinade from the surface of the meat to promote proper searing when it hits the grill.

9. Grill the flank steak on direct heat: Place your seasoned flank steak directly over high heat on the preheated grill.

10. Grill for 4-6 minutes per side: Depending on your desired level of doneness and thickness of the meat, grill each side of your flank steak for 4-6 minutes or until it reaches your desired temperature. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

11. Move to indirect heat if needed: If your flank steak starts to char excessively, move it to a cooler section of the grill with indirect heat and continue cooking until it reaches the desired temperature.

12. Check the internal temperature: Use an instant-read thermometer to ensure the steak has reached your desired level of doneness.

13. Rest the steak: Once reaching the desired temperature, remove your steak from the grill and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute within the meat, resulting in a juicier, more flavorful steak.

14. Slice against the grain: Flank steak has long muscle fibers that run horizontally across its surface. When you slice against these fibers (perpendicular to them), you’ll get tender pieces of meat with every bite.

15. Serve the flank steak: Plate your sliced flank steak with your choice of sides and enjoy!