Delicious baked in the oven, grilled or barbecued, it's the marinade ingredients that tenderize the steak and give it a bold flavor.

Serves 4.

The Marinade
(can be prepared in advance and keeps, refrigerated, for three weeks):

• 1 tsp garlic, minced
• 1 tsp black pepper, freshly ground 1/3 cup dry sherry
• 2/3 cup Japanese brewed soy sauce
• 1 oz fresh ginger, peeled and grated
• 4 Tbsp Dijon mustard

1 x 16-20 oz flank steak, trimmed of any excess fat, wiped with wet cloth then a dry cloth

• Combine marinade ingredients in a stainless steel or ceramic bowl and pour over steak. Marinate for 2 1/2 hours (no more), turning once.

• Preheat grill or barbecue to moderate (350ºF) temperature and seal steak for five minutes on each side. Cook to desired degree of doneness OR bake in a 400ºF convection oven until medium rare, approximately 8 minutes.
• Allow the steak to rest for five minutes before slicing.

• Slice steak very thinly across the grain and fan out slices on a dinner plate.

Serve with grilled vegetables, oven roasted beefeater potatoes and bordelaise sauce. In the summer, it's on our lakeside barbecue menu with a garden salad.