M got flank steak, from the Farmers' Almanac recipe that I cut out of the Post at least 30 years ago. The marinade is 1/3 c. brown sugar, 1/3 cup soy sauce (I used Tamari this time, an upgrade), 1/3 cup bourbon (Old Crow, probably also 30 years in the liquor cabinet and not an upgrade), 1 T. worcestershire sauce and juice of 1 lemon. I score it lightly on both sides to prevent it from curling too much. It broiled to medium rare in about 11 min, and then to medium in about 13. I used 3/4 lb for the 3 of us. It came from the Organic Butcher in McLean and was really juicy. I added a little cornstarch to the marinade and reduced it to make a sauce for the meat and the rice. Reeves was eager to slice it - - it had been a long time since he sliced any beef. And here we are, having it again at our celebration of Suzanne's 30th.
