Found this online and have made it a bunch of times. It's a favorite of Nick and Marla. The salsa is awesome in it's own right, but the cool, citrusy salsa on warm herb marinated steak is really nice.

https://therecipecritic.com/grilled-flank-steak

• 2 pounds flank steak (Flatiron is even better)
• 1/2 cup extra virgin olive oil
• 3 garlic cloves minced
• 1 Tablespoon chopped rosemary
• 1 Tablespoon chopped thyme
• 1 Tablespoon chopped oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper

Avocado Corn Salsa:

• 2 avocados diced
• 3 roma tomatoes diced
• 1 (11 ounce) can yellow corn drained
• ½ red onion diced
• ¼ cup chopped cilantro (we usually don't bother)
• juice of one lime

1. In a large bowl or ziplock bag, add olive oil, garlic, chopped rosemary, thyme, oregano, salt and pepper. Add flank steak and marinate for 1 hour or overnight. (I can't plan that far ahead. I make the marinade, vacuum seal it with the meat and sous vide at 132 for 2 or 3 hours - use the grill for maybe 1 minute a side to sear)

1. Preheat grill to high heat. Discard marinade and add flank steak to the grill. Let the steak sear on high heat for 1-2 minutes on each side and then move to indirect heat and let cook until desired doneness. Medium rare is 130-135 degrees on a thermometer.

1. Remove steak from heat and cover with aluminum foil and let rest for 10 minutes

1. To make the avocado corn salsa: Add avocado, tomatoes, corn, red onion, cilantro and lime juice to a medium sized bowl and mix until combined

1. Slice the steak across the grain and top with avocado corn salsa.

originally submitted by mike on Aug 23, 2020