| Yield: | serves 4 to 6 |
| Active time: | 30 minutes |
| Total time: | at least 1 1/2 hours |
Ingredients
- 1/2 cup Worcestershire sauce
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 4 anchovy filets
- 2 cloves garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons tomato paste
- 1/2 cup vegetable oil
- 2 tablespoons chopped chives
- 1 medium shallot, minced (about 2 tablespoons)
- 1 whole flank steak, about 2 pounds
Procedures
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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.
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Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they’re covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an intant-read thermometer for medium-rare, or 135° for medium. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes. Carve and serve, passing extra marinade tableside.