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.

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