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Grilled Flank Steak w/Roasted Tomato Salsa


1-1/2 pound flank steak
1/2 cup soy sauce
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
1 teaspoon red pepper flakes
5 garlic cloves
Roasted Tomato Salsa:
3 large ripe tomatoes
3 tablespoons Worcestershire sauce
1 cup chopped sweet onion such as Vidalia
2 teaspoons brown sugar
1/2 teaspoon black pepper


With the tip of a sharp knife poke the steak all over on both sides. In a heavy sealable plastic bag combine the soy sauce, oil, Worcestershire, and pepper flakes. Press the garlic through a garlic press into the bag and squeeze the bag to combine the ingredients. Add the steak, squeeze out the air, and let it marinate in the refrigerator for 1 to 4 hours.

Discard the marinade and grill the steak for 6 to 8 minutes on each side for medium rare meat. Thinly slice across the grain of the meat.

Roasted Tomato Salsa

Preheat oven to 500° F and line a baking pan with parchment or foil. Halve the tomatoes horizontally and put them on the pan, cut sides up.

Roast in the middle of the oven for 45 minutes to 1 hour or until they are slightly charred. Transfer to a bowl and with 2 knives chop the tomatoes coarse. Stir in the remaining ingredients. The salsa keeps refrigerated in an airtight container for up to 1 week.

Makes about 2 cups

From Leslie Glover Pendleton


Flank steak is a tasty dependable cut of beef. Its even, one-way grain should be carved crosswise for maximum tenderness. Poking or scoring it with a knife and marinating also tenderize.
The salsa makes use of tasty summer tomatoes, concentrates their taste by roasting and combines with sweet onions and Worcestershire for an ultimate steak sauce.