Just did a nice flank steak. Marinated in Braggs Liquid Aminos (like soy sauce, but not fermented - my wife has issues with things fermented due to migraines), sesame oil, olive oil, garlic, rosemary, DP Cow Lick. Marinated 32 hours or so - longer than I intended. I was going to cook this last night, but got an e-mail from a favorite neighborhood Italian restaurant letting me know they had a bunch of fresh sardines in and were offering them (lightly fried) for happy hour, so I let my flank marinate another day and went for the sardines. They were incredible! So, tonight I fired up my MBGE to 550° and grilled the FS to 135° internal (with my trusty Polder instant read). Let it set 15 minutes and sliced thin against the grain. Topped a fresh salad with the sliced steak. Wonderful. I love the flavor of flank steak.