Featured Recipe

Marinate the steak overnight, turning 2 or 3 times.

To grill: On an open grill over a red-hot to medium-hot fire, first sear the flank steak 1 minute per side. Continue cooking 5 to 6 minutes per side, turning once.

To carve: Place the steak flat on a carving board. With a sharp knife positioned almost flat to the top of the steak, cut thin slices diagonally across the grain, for wide oval pieces. Spoon the juices over the slices.