Step 1: Using a chef’s knife, score the top and bottom of the flank steak in a crosshatch pattern. The cuts should be shallow—about 1/4-inch deep.

Step 2: Grill the flank steak until nicely browned on the bottom, 3 to 5 minutes. If you like, rotate the steak 90 degrees after 1 1/2 minutes to create an attractive crosshatch of grill marks.

Step 3: Turn the flank steak over and grill the second side the same way.

Step 4: To serve, thinly slice the flank steak sharply on the diagonal across the grain.