Flank Steak with Citrus, Soy, and Garlic

This slightly Asian marinade is also great on chicken, salmon, and pork. The red pepper flakes can be eliminated or reduced for a milder flavor.

Serve the steaks with mashed or Roasted Potatoes and a green salad.

The best way to juice a lime: Roll the lime around, pushing down on it with the palm of your hand. Then slice in half and juice.

Serves 6.

Grated zest of 1 lime
⅓ cup orange juice, fresh or from concentrate
¼ cup fresh lime juice
3 tablespoons soy sauce
3 garlic cloves, finely chopped or pressed
1 tablespoon finely chopped fresh gingerroot
½ teaspoon crushed red pepper flakes

2 flank steaks (about 2¾ to 3½ pounds)
1½ teaspoons kosher salt
½ teaspoon black pepper

1. Place all the marinade ingredients in a small bowl and mix well. Place the steaks in a glass or ceramic bowl, or in a resealable plastic bag, and add the marinade. Cover or seal, and refrigerate at least 3 hours and up to overnight. Turn occasionally. (The steaks can be frozen up to 3 months.)

2. Preheat a grill or broiler.

3. Remove the steaks and discard the marinade. Sprinkle the steaks with the salt and pepper. Place them on a roasting pan or on a hot grill rack, and cook about 4 to 5 minutes per side for medium-rare.

4. Transfer the steaks to a cutting board and thinly slice against the grain. Serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)