I grilled a marinated flank steak over the weekend. All the recipes stated that the grill should be really hot. It turned out with a 1/4 inch hard black crust. I tried to scrape most of it off, but we sacrificed a good bit of meat and, of course, it was hard to slice. I noticed that most of the marinade recipes called for some sort of sweetner, which, of course, burns. Any suggestions?
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