Flank Steaks with Soy Sauce, Sherry, and Dijon Mustard

She probably doesn’t even remember giving me this recipe, but my pal Susan Orlean sent me on my first foray into cooking flank steak 25 years ago. This marinade is also great on chicken and pork.

Serves 6.

3 tablespoons soy sauce
3 tablespoons dry sherry
3 tablespoons Dijon mustard
¼ cup light brown sugar
1 tablespoon curry powder

2 flank steaks (about 2¾ to 3½ pounds)
½ teaspoon 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)