Flank steak

1. Prepare the Marinade:
- In a medium bowl, combine the onion powder, garlic powder, black pepper, chili powder, and salt.
- Add the red wine, Worcestershire sauce, soy sauce, and olive oil to the dry ingredients. Stir until well combined.

2. Marinate the Flank Steak:
- Place the flank steak in a vacuum-sealed bag or a gallon-sized resealable plastic bag.
- Pour the marinade over the steak, ensuring it is evenly coated.
- Seal the bag, removing as much air as possible.
- Refrigerate the steak for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.

3. Grill the Flank Steak:
- Preheat your charcoal grill to high heat.
- Remove the steak from the marinade and pat it dry with paper towels to ensure a good sear.
- Place the steak directly over the hot coals and sear each side until deeply golden brown, about 2-3 minutes per side.
- Move the steak to indirect heat and continue grilling until the internal temperature reaches 120°F for medium-rare.
- Remove the steak from the grill and let it rest for 10 minutes.

4. Slice and Serve:
- After resting, slice the steak against the grain to ensure maximum tenderness.