Mojo Grilled Veal Flank Steak

1. Pat the veal dry with paper towels and transfer it to a zip-top storage bag. Pour ¾ cup of the marinade over the top and squeeze the excess air. Seal the bag and transfer it to the refrigerator for 20 minutes, flipping the bag halfway through. Reserve the remaining ½ cup of marinade for serving.

FOR THE GRILL:

1. Heat the grill to medium high heat (about 400° to 450°). Remove the veal from the marinade and pat dry completely with paper towels.
2. Place the veal flank steaks on the grill and cook for 4-6 minutes without touching the steaks. Flip over and continue cooking for another 4-5 minutes, until the steaks are nearly cooked through, but still juicy. Transfer to a cutting board.
3. Rest the veal flank steaks for about 5 minutes to let the juices redistribute. Slice the veal steaks across the grain in ¼" to ½" slices.
4. Serve with reserved mojo marinade for dipping or drizzling.