Dad's grill
Flank steak is one of my favorite cuts of meat although it's gotten very expensive. One way I like to prepare it is to enfuse it with slices of garlic. I use a chef's knife to cut broad slits across the grain at a shallow angle throughout the entire steak. This also helps tenderize the meat. I place slices of garlic in the slits as I make them. Salt and pepper is all I use for spices.
I have my dad's grill that he used from the time I was a kid. He loved to grill and this is a very good one. It has a built in electric heating element to start the charcoal and a motor for the rotisserie. Once the charcoal is hot, I dump them into the fire box below just by closing the grill lid, spread them out for even cooking, put on the racks to heat them up and throw on the steak. It's essential to have all the proper tools at hand at this phase as the images will attest. As the steak grills, you can see the slits where the garlic has been placed.
Once grilling is done, it's brought into the house to rest for about 10 minutes before cutting into thin slices across the grain. This is important to ensure the steak is as tender as possible. I also prefer cooking this cut to medium rare, again to help maintain tenderness.
Once sliced, serve with your favorite vegetables and beverage and enjoy.