Instructions: Pierce the steak all over on both sides with a sharp fork or skewer. Place it

In a zipper-lock bag or shallow glass baking dish. Pour over the marinade (see recipe on page10) and refrigerate overnight (cover if using a dish). Shake and turn the bag or turn the meat occasionally. Let it come to room temperature before cooking.

To grill the steak: Pat the steak dry. Grill the steak over medium-hot coals

In a covered or uncovered barbecue or directly over the flames of a gas grill.

Flank steak is best cooked medium-rare and should never be cooked more than medium; the internal temperature should be 130 to 135 degrees. This should take roughly 4 to 5 minutes per side on a standard grill.

Allow the steak to rest for 5 minutes, covered loosely with aluminum foil, before carving into 1/4 inch-thick diagonal slices across the grain.

Makes 4
servings.

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