The flank steak, technically not a steak, is very flavorful but contains almost no fat and might be tough pretty much no matter how you cook it. Flank steak became very popular with the mainstream introduction of fajitas. Traditionally, however, this is actually the steak known for the dish London Broil.

Grilled London Broil

1 1/2 to 2 pounds flank steak

1/2 cup butter

1/4 cup beef broth

1/4 cup dry red wine

2 Tbsp. olive oil

2 Tbsp. minced fresh parsley

2 cloves garlic, minced

2 Tbsp. red wine vinegar

1Tbsp. minced scallion tops

1 tsp. Worcestershire sauce

1 1/2 tsp. sea salt

1/2 tsp. coarse ground black pepper

Cut 1-inch diamonds about 1/8 inch deep in both sides of the flank steak. Combine crushed garlic, olive oil, red wine vinegar salt, and black pepper in a small non-metallic bowl. Place steak in a resealable plastic bag. Pour marinade over steak, making sure all surfaces are covered. Seal bag, letting out any excess air and place into the refrigerator for 6-12 hours.

To prepare sauce: melt butter and mix together with beef broth, dry red wine, Worcestershire sauce, parsley and scallions.

Keep warm until ready to serve.

Preheat grill for high heat. Remove steak from bag and discard marinade. Grill steak about 5-6 minutes on each side. Once cooked to desired doneness, remove steak from grill, let rest for 8-10 minutes. Cut into thin strips and serve with sauce on top. Serves 4-6.

Flank Steak Fajitas

1 pound beef flank steak, trimmed of fat

1/4 cup lime juice

1 Tbsp. vegetable oil

1 Tbsp. chili powder

1/2 tsp. salt

1/4 tsp. cayenne pepper

2 red, yellow or green sweet peppers (or combination), thinly sliced

1 medium onion, thinly sliced

2 cloves garlic, minced

8 (6- to 7-inch) flour tortillas

Guacamole, salsa, and/or sour cream (optional)

Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak.

Marinate in the refrigerator 30 minutes to 1 hour.

Preheat oven to 400 degrees. Drain meat; discard marinade. Center meat on a sheet (12-by-18 inches) of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Center sweet peppers, onion, and garlic on another sheet (12-by-18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet.

Wrap tortillas tightly in heavy duty aluminum foil.

Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through.

Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat.

Fill warm tortillas with meat and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream. Serves four.