Anne Midgette’s Don’s Flank Steak

When I was in the middle of high school, my mother remarried and we moved from Brooklyn, NY, to Roswell, NM. I always say the only two things that halfway reconciled me to this dramatic upheaval were the promise of a car of my own and my stepfather's flank steak. My brother wrecked the car after I went off to college, but the flank steak is still a family favorite. (And my stepfather will celebrate his 101st birthday on April 6.)

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Don's Flank Steak

One 2-lb flank steak

1/4 cup soy sauce

2 tablespoons vegetable oil

2 tablespoons tomato paste

3/4 teaspoon dried oregano

3/4 teaspoon ground black pepper

1 clove garlic, crushed

Mix all the ingredients in a small bowl. Score the steak on both sides.

Place the steak with the marinade and the garlic in a strong plastic zip-top back, and leave it to marinate for several hours or all day, working in the marinade once in a while.

Broil to desired doneness (I do about 10 minutes and flip it partway through) and slice it across the grain in thin slices.

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