Flank steak is a great summer beef entree.  It’s easy and serves a crowd.  I also served this recipe on the fourth.  The marinade is delicious.  It is based on two recipes, one from Serious Eats and one from Simply Recipes.  Enjoy!

INGREDIENTS:
• ½ cup Worcestershire sauce
• ¼ cup soy sauce
• 3 tablespoons brown sugar
• 4 anchovy filets
• 2 cloves garlic
• 2 tablespoons Dijon mustard
• 2 tablespoons tomato paste
• ½ cup vegetable oil
• 2 tablespoons chopped chives
• 1 medium shallot, minced (about 2 tablespoons)
• 1 whole flank steak, about 2 pounds

DIRECTIONS:
• Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard, tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and emulsified.

• Transfer 1/3 of marinade to a small container, add chives and shallots, stir to combine, and reserve.

• Place flank steak inside a gallon-sized zipper-lock bag with remaining marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.

• Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak.

• Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

• Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.

• Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

Serves 6.