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1
Put whole flank steak into a shallow pan the bottom of which has 1/8-inch of Japanese style light soya sauce (Kikkoman is perfect for this).
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2
Cover the top of the meat with more soya sauce.
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3
Let stand (turning several times) in the marinade for 15-20 minutes but no longer as it begins to cook the meat.
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4
Have ready a mesquite charcoal fire going in a barbecue grill.
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5
Make sure there are enough embers to produce flames from the charcoal.
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6
Toss the flank steak on the grill and cook for 4 minutes on each side (this has to be adjusted with meat thickness).
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7
The meat should be cooked rare but should be nice and seared on the outside.
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8
Slice the meat across the grain at a sharp angle and in thin slices.
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9
Layer the pieces on the plate so the red center of each piece shows.
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10
Sprinkle a tablespoon of sumac over the slices.
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11
Sumac is a lemon-flavored Middle Eastern spice found at International grocers.
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12
Its not critical to the success of this dish, but its a great flourish.
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13
This dish can also be accomplished under a good broiler but never picks up the wood flavors and it is more difficult to sear.
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14
You need a hot temperature to make the recipe work.
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15
When you start to nail this recipe, its exceptionally spectacular.
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16
It takes a couple of shots to get it down.
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17
Ive seen variations on the presentation where the meat is topped with chimichurra or placed on top of a mixture of crushed tomatoes, garlic and basil.
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18
Whatever is done, the marinade/cooking process is the most critical aspect of this dish.
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19
This goes well with a salad and a good rice dish.
