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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Serious Eats
Servings: 4 to 6
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
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 ⅓ 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.
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 ½ 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.