Mark Bittman's Grilled Marinated Flank Steak

Flank steak is best for slicing; a marinade gives each slice more flavor. You can grill the whole piece, of course, but I like to grill half of it and leave the rest in its marinade, refrigerated, for a day or two, and cook it later for a salad or stir fry; see the variations below.

Flank steak is also good without marinating: just coat it with curry powder, chili powder, or any other spice rub before cooking. After cooking, slice the meat against the "grain"-that is, across its natural striations. From How to Cook Everything

Grilled Marinated Flank Steak

Makes 4 to 8 servings
Time: About 1 hour, largely unattended, plus time to preheat the grill

4 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce or fish sauce (nuoc mam or nam pla, available at Asian markets)
1 teaspoon minced garlic
1 teaspoon peeled and minced or grated fresh ginger or 1 teaspoon ground ginger
1 teaspoon sugar
Salt and freshly ground black pepper to taste
1 flank steak, 2 to 2 1/2 pounds

1. Combine all the seasonings in a shallow bowl or platter and marinate the steak in them for at least 30 minutes (if the marinating time is longer than an hour, refrigerate). Near the end of the marinating time, start a charcoal or wood fire or preheat a gas grill or broiler; make it very hot.

2. Remove the meat from the marinade and dry well with paper towels. Grill or broil the steak about 4 inches from the heat source for 3 to 4 minutes per side, or until nicely browned. Move the meat to a cooler part of the grill (or lower the broiling rack) and cook for another 2 minutes per side. Check for doneness by touch, with a thin-bladed knife, or, preferably, with an instant-read thermometer (125°F is about right for rare to medium-rare).

3. Let rest for 5 minutes before cutting into thin slices, across the grain, using a sharp carving knife.

Salad with Grilled Marinated Flank Steak. Cut 1/2 recipe of flank steak, cooked as above, into chunks. Toss with 6 cups of torn washed and dried mixed lettuces (a store-bought mesclun mixture is great), and top with some quartered ripe tomatoes and sliced cucumber. Mix together 6 tablespoons freshly squeezed lime juice, 1 tablespoon soy sauce, and 2 tablespoons peanut oil; add pepper, salt if necessary, and a dash of cayenne if you like. Taste and adjust seasoning. Drizzle over the salad and serve. (Makes 4 servings.)

Marinated Flank Steak for Stir-Fries. Reserve one quarter to one half of the flank steak while you marinate the rest. Freeze the reserved piece for 30 minutes. When you remove the larger piece of steak for grilling, slice the frozen portion as thinly as possible. Use the same liquid to marinate it for up to a day, then use in any stir-fry recipe.

Mark Bittman's award-winningHow to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks-or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.