Recipe: Chilied Flank Steak

CHILIED FLANK STEAK

"Flank steak, a flavorful but not-so-tender cut, benefits from an overnight stint in a marinade. Scoring the flank steak helps keep it from shrinking too much as it cooks. Top round, often sold as London broil, or skirt steak can be substituted for the flank steak."

1 flank steak, about 1 1/2 lb.
1/3 cup vegetable juice cocktail (regular or spicy, such as V-8 juice or Snappy Tom)
1/3 cup soy sauce
1/4 cup safflower oil
1/3 cup dark brown sugar, firmly packed
2 garlic cloves, minced
1 tablespoon chili powder
1/8 teaspoon ground cumin

Using a sharp knife, score the flank steak on both sides, cutting about 1/8 inch deep and forming a diamond pattern.

In a bowl, whisk together the vegetable juice cocktail, soy sauce, msafflower oil, brown sugar, garlic, chili powder and cumin. Pour half of the marinade into a shallow nonaluminum dish. Place the steak in the dish and pour the remaining marinade over the top. Cover and refrigerate for 24 hours. Remove from the refrigerator 30 minutes before grilling.

Prepare a hot fire for direct-heat cooking in a grill. Position the grill rack 4 to 6 inches above the fire.

Remove the steak from the marinade and set aside. Pour the marinade into a small saucepan and bring to a boil over medium heat. Boil for 1 minute, remove from the heat and strain through a sieve into a bowl. Cover and keep warm until serving.

Place the steak on the rack. Cook, turning once, until done to your liking, about 4 minutes on each side for medium-rare. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for 5 minutes.

Carve the steak on the diagonal across the grain into slices about 1/4 inch thick. Arrange on a warmed platter or individual plates. Pass the reserved marinade at the table.

Servings: 4
From: Phillip Stephen Schulz
Adapted from source: Williams-Sonoma Lifestyles Series: Backyard Barbecues