Flank steak has great beefy flavor; but to get there, you have to tame its tough side. The key to success is a combination of quick cooking and thin slicing, against the grain. Here it’s marinated with Jamaican Pickapeppa sauce, a tangy seasoning based on tamarind.
2 ( 1 1/4-pound) flank steaks
Marinade:
½ cup Pickapeppa sauce
1/4 cup reduced-sodium soy sauce
1/4 cup Worcestershire sauce
3 tablespoons red wine vinegar
2 tablespoons dark brown sugar
2 garlic cloves, minced
1. Place steaks in a shallow nonreactive pan in a single layer. Prepare marinade by combining all ingredients in a small bowl. Pour over steaks, cover and refrigerate at least 8 hours and up to 24 hours. Turn steaks occasionally.
2. Heat grill.
3. Remove steaks from marinade, reserving liquid.
4. Grill steaks, uncovered, over high heat 2 1/2 to 3 minutes per side. Move steaks to medium heat, turning again, and continue grilling 2 1/2 to 3 minutes per side for medium-rare. Flip steaks a minimum of three times, more often if juice begins to form on the surface. Rotate a half turn each time for crisscross grill marks.
5. Bring marinade to a full boil in a small saucepan. Cook until reduced by about one-third.
6. Slice steaks thinly across the grain and drizzle with the reduced marinade.
Serves 6
Nutritional facts per serving (using half the marinade): 280 calories, 11g fat, 110mg cholesterol, 40g protein, 4g carbohydrates, 4g fiber, 580mg sodium
