Flank steak may be one of the most flavorful cuts of beef. It needs to be tenderized by marinating. Plan the night before so you can marinate the steak overnight, which will infuse the meat with a depth of flavor without changing its texture.

This recipe calls for grilling the steak; you want the smoky flavor, especially given the marinade. If the weather dictates indoor cooking, use a grill pan instead.

The smoky tomato salsa and beer make up both the marinade and the sauce for this quick and tasty main course. It's best to cook flank steak quickly to achieve a robust flavor and tender texture. Cut the steak against the grain for best results. Serve flank steak slices with warm corn tortillas, sour cream, Smoky Salsa and your favorite guacamole. Serve chilled beer to drink.

Plan on making this toward the end of the week so you can have some leftover for weekend sandwiches. When making sandwiches, spread split sandwich rolls with mayonnaise enhanced with the salsa. Layer the rolls with slices of flank steak, very ripe sliced tomatoes, and avocado slices.

Grilled Marinated Flank Steak with Smoky Salsa

Serves 4 to 6.

1 cup Smoky Salsa (see below)

1 cup full-bodied beer

1-2 pound flank steak

1. Combine 1/2 cup of the salsa and 3/4 cup of the beer in a medium mixing bowl and mix until well blended. Flatten out the flank steak in a shallow, large nonaluminum dish. Pour the marinade over it and marinate for 2 to 24 hours covered in the refrigerator; the longer, the more tender.

2. In a small serving bowl, combine the remaining salsa and beer for the sauce and mix together. Taste for seasoning.

3. Prepare a barbecue for medium-heat grilling. Remove the steak from the marinade and grill it 3 inches from the heat for 5 to 7 minutes on each side for a medium-rare. Place on a carving platter and let rest for 5 minutes. Thinly slice against the grain. Serve immediately with the sauce.

Recipe can be prepared up to 1 day ahead through step 2 and refrigerated.

Smoky Salsa

Chipotle chilies canned in adobo sauce, which can be found in Mexican markets, are used here. Chipotles are smoked jalapeño chilies that take on a charred flavor when dried.

Grilling the ingredients first provides a smoky undertone. This salsa is great with a big basket of warm crisp tortilla chips.

Makes 2 cups.

5 large Roma tomatoes, halved

1 small red onion, cut into thick slices

3 scallions, white and light green parts only

1/3 medium bunch of cilantro, bottom stems removed

1 garlic clove

1 teaspoon canned chipotle peppers

1 teaspoon apple cider vinegar

1 teaspoon salt

1/4 cup chicken stock

1. Prepare a barbecue for medium-high-heat grilling. Grill the tomatoes, onion slices and scallions until partially charred, turning occasionally. The red onions will take the longest. Transfer to a plate. Grill the cilantro for about 30 seconds, just to wilt and give off a slight smoky flavor.

2. With the motor running, add the garlic cloves to a food processor fitted with the metal blade. Process until pureed. Add the grilled vegetables and remaining ingredients and process until all the vegetables are pureed. Taste for seasoning. (For a thinner consistency, add more chicken stock.) Serve with chips and guacamole or as a condiment for grilled chicken or meat.

Recipe can be prepared up to one week ahead, covered tightly and refrigerated.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)