I only had 30 minutes to marinade and forgot to wipe off the paste. I used a grill pan indoors. Pretty good overall. Changes in green.
Source: Cook’s Illustrated
6 Tbs. corn or vegetable oil (4 Tbs)
6 medium garlic cloves, minced or pressed through garlic press (2 Tbs)
2 medium scallions, minced (3 Tbs)
1 medium chipolte chile in adobo sauce, minced (1 Tbs)
1 medium jalapeno chile, minced (1 Tbs)
2 Lb. flank steak, patted dry with paper towels
2 tsp. kosher salt
1. Puree first 5 ingredients in blender until smooth, scraping down blender as needed.
2. Place steak on rimmed baking sheet or in large baking dish. Using a dinner fork, prick stead about 20 times on each side. Rub both sides of steak evenly with 2 tsp. salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
3. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak until well browned.