1/3 cup vegetable oil
¼ cup minced red onion
¼ cup maple syrup
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon chopped cilantro
1 teaspoon kosher salt
1 teaspoon fish sauce
1 teaspoon sriracha
¼ teaspoon black pepper
2 pounds flank steak
1 tablespoon lime juice
1 lime cut into 8 wedges
In a medium-sized bowl whisk together soy sauce, vegetable, red onion, maple syrup, garlic, ginger, cilantro, salt, fish sauce, sriracha, and black pepper. In a small bowl add ¼ cup of the marinade mixture and lime juice, set aside. Add flank steak to a baking dish or large resealable plastic bag. Pour the marinade over the steak, cover and refrigerate for 30 minutes. Flip steak over, cover, and marinate 30 minutes in the refrigerator. Remove the flank steak from the marinade and pat dry with paper towels to remove excess moisture from the surface. Preheat grill over high heat. The chamber temperature should be between 400 to 450ºF. Add a small amount of oil on a folded piece of paper towel, and then carefully grease the cooking grid with the oil. Once the grill reaches the recommended temperature, place the steak on the grill and close the lid. Cook the steak until charred marks appear, 4 minutes. Flip over and cook covered until desired doneness is reached, about 2 to 4 minutes. For medium rare (120 to 125ºF) or 130 to medium 135ºF (50 to 57ºC) internal temperature. Transfer steak to a cutting board and tent with foil for 10 minutes before slicing. Slice the grilled flank steak against the grain. Pour reserved marinade over the steak or serve on the side with lime wedges.