Grilled Marinated Flank Steak

Ingredients

1 (2- to 2-1⁄2-pound) flank steak, trimmed
1 teaspoon salt
1 recipe wet paste marinade (recipes follow)
Pepper

Pat steak dry with paper towels and place in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt, then with paste. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
Clean and oil cooking grate. Using paper towels, wipe paste off steak and season with pepper. Place steak on grill (hot side if using charcoal) and cook (covered if using gas) until well browned on first side, 4 to 6 minutes. Flip steak and cook (covered if using gas) until meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 6 minutes. If exterior of meat is browned but steak is not yet cooked through, move to cooler side of grill (if using charcoal) or turn down burners (if using gas) and continue to cook to desired doneness.
Transfer steak to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Slice steak 1⁄4 inch thick against grain on bias and serve.