Apply the garlic salt and pepper at least 1 hour, but up to 24 hours before cooking and the flank steak will be extra tender and seasoned more thoroughly. If you do this, feel free to double the garlic salt. I don't know what you could possibly do to make steak cooked to 160 look like the picture, but cook to a nice medium at 130-135 and you'll get results. Remember when slicing the flank right before it goes in the wrap to slice against the grain. This recipe works just as well with almost any salad dressing, so feel free to play around.
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