Steakhouse-Style Grilled Marinated Flank Steak
from J. Kenji López-Alt, http://www.seriouseats.com/

If you're in a steakhouse mood, a Worcestershire and anchovy-based marinade delivers classic A-1 flavor (albeit in a much, much tastier form than the bottled glop).

Cutting some Worcestershire sauce and chopped anchovies with a bit of soy, a good amount of Dijon mustard, some sugar, and garlic, then shaking the whole thing up with oil creates a creamy, emulsified marinade that works equally well as a sauce.

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

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.

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.

serves 4 to 6