In a small mixing bowl, combine lemon, lime and orange zest with kosher salt, white pepper and garlic.
Massage onto flank steak. Wrap in plastic wrap and refrigerate for 10 minutes-24 hours. Like most cuts of meat, longer is better.
When ready to prepare, heat grill to medium-high heat. Grill on indirect heat for 4-8 minutes on each side depending on desired level of doneness and thickness of your steak. For medium-rare, use a meat thermometer and check for 125 degrees.
Remove and allow to rest for 5 minutes before thinly slicing against the grain.
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