From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Bill Rice’s Red Flag Flank Steak Bill Rice is a long-time food editor and a friend. He had a version of this recipe--which I've messed around with, of course--in his excellent "Steak Lover's Cookbook." The name indicates a high level of spice in the marinade, but you can adjust that if you like. He uses fresh jalapenos, but I prefer using the Tabasco, plus some Pickapeppa. 1 flank steak 1/4 cup fresh lime juice 3 Tbs. olive oil 1 Tbs. Tabasco jalapeno pepper sauce 1 Tbs. Tabasco Caribbean Style Steak Sauce, or Pickapeppa 1 Tbs. chopped garlic 1 tsp. chili powder 1 tsp. coriander seeds, crushed Salt Pepper 1. Rinse the steak with cold water and pat dry. Score the top and bottom with a sharp knife in a crisscross pattern. Place in a ceramic or glass dish just big enough to hold it. 2. Combine the lime juice, olive oil, Tabasco, steak sauce, garlic, chili powder, coriander, and 1/4 tsp. salt. Blend well, and pour over the steak. Cover the dish and marinate four hours to overnight in the refrigerator. 3. Preheat the broiler and rack, or get the coals going in the outdoor grill. 4. Remove the steak from the marinade and pat dry. Bring it up to room temperature by microwaving at the lowest possible power for a minute or two. 5. Grill or broil the flank steak for four minutes on each side, for medium-rare. Put the steak on a cutting board and let it rest for about five minutes. 6. Slice the steak across the grain, about as thick as two quarters. Sprinkle with a little salt and freshly-ground black pepper. Serves four. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com