Nothing says summer to me like a perfectly grilled flank steak, thinly sliced and nestled atop a green salad. Barbecued flank steak is easy and so quick to make; you don't need advanced BBQ skills to rock a flank steak.
Preheat grill to its hottest setting.
Rub both sides of flank steak with olive oil and season with salt and freshly ground black pepper.
Place on grill (you're going to want to use tongs to do this because it will likely flame). Close lid and cook 1.5 - 2 minutes. Flip, close lid, and cook for another 1.5 - 2 minutes. This is not an exact science. Every barbecue heats differently. Every cut of meat is a different thickness. I recommend you adopt a zen barbecue attitude and accept what comes.
Remove from grill, cover with foil, and let rest for 10 minutes. Thinly slice against the grain on a bias. Cutting against the grain results in a beautifully tender piece of meat. Cutting on a bias just means cutting diagonally down (hold your hand like you would if you were holding a knife about to cut your steak and then twist your wrist approximately 45 degrees away from you to the right if you're right-handed and to the left if you're left-handed. Voila! You're cutting on a bias.).