I haven't tried a wet coating on the raw steak-that might be good to try
next time. I have "real" grilled flank steak and did not like the
results. I have fried flank steak on an iron pan with ridges and didnt
like that result either. Flat nonstick frying pan was ok but left raw
edges. The combination steam and total contact grill leaves a very
tender result perfect amount of rareness inside but with all surfaces
cooked. The ridges are ~1/4 inch apart and are just high enough to leave
sear marks on the meat but not so high that it takes more time to cook
the meat inbetween.