Ingredients

2 pounds flank steak
6 teaspoons minced garlic about 6 cloves
2 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 bunch sliced green onions white and light green parts only
2 teaspoon sea salt

Directions

To make the marinade, in a small bowl mix together 6 teaspoons minced garlic, 2 tablespoons brown sugar,2 tablespoons olive oil, 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard , 1 bunch sliced green onions, and 2 teaspoon sea salt.

On a clean surface lay out two large pieces of Reynolds Kitchens Quick Cut plastic wrap slide by side, with 2 inches overlapping. This creates and extra large rectangle.

Pat 2 pounds flank steak dry using a paper towel and set it in the center of the prepared plastic wrap. Pour the marinade over the steak and pull the sides of the plastic together until the steak and marinade are tightly sealed. If needed, use an extra piece of plastic wrap to seal up any loose ends. Set it in the refrigerator for at least 4 hours, or up to overnight.

When you are ready to grill the steak, preheat the grill to high heat for 20 minutes.

Remove the plastic wrap from the steak and set it directly on the grill. Cook without turning for 3 minutes. Flip and cook the other side for another 3 minutes. Continue flipping back and forth until steak reaches an internal temperature of 130-135 degrees Fahrenheit, about 10 minutes total.

Remove the steak from the grill to a plate or cutting board. Let the steak rest for 10 minutes before slicing and serving.