Balsamic and Serrano Chile Flank Steak

The recipe below has been freely adapted from Lynne Rossetto Kasper's excellent Weeknight Kitchen newsletter (join Lynne at The Splendid Table on NPR each week). Cafe Drake tweaked the cooking method and a few measurements/ingredients to correspond more to our particular tastes . . . and you should as well. Luckily in our version the steak cooks for only a very few minutes in the broiler; your kitchen cools down quickly while the meat rests before carving. Delightful with a watercress salad and buttery garlic bread.

2 tablespoons extra-virgin olive oil / About 2 teaspoons sugar/ 2 large cloves garlic / 2 fresh serrano or jalapeno chiles with seeds, or to taste/ 1 tablespoon balsamic vinegar, or to taste /A 1-1/2 to 2-pound flank steak, about 1-inch thick /Salt and fresh ground black pepper

1. Preheat the broiler, placing rack so meat will be about 4 inches from the heat. In a food processor, blend oil, sugar, garlic, and jalapeno. Taste for sweet, hot, tart balance. Adjust if necessary. Rub mixture over the steak. Sprinkle with salt and pepper.


2. Set on a rack in a pan and broil. Figure about 4 minutes per side for medium rare. Since heat sources differ, check doneness by poking with your finger, or making a small slit in the steak. Very soft is very rare, some firmness is medium rare. Firm is well done.


3. Transfer steak to a heated platter. Slice on an angle across the width of the meat as thin as possible. Spoon pan juices over each serving.