Umami Grilled Flank Steak

I’m acutely aware that my photography skills are lacking…. someday I will try harder! This is from the Rachel Ray magazine. Easy peasy.

4 cloves of garlic, chopped
3 anchovies, mushed with a fork to a paste
2 T sun-dried tomato paste
3 T mirin or unseasoned rice wine
1 T Worcestershire sauce
1 T soy sauce
1/4 cup extra-virgin olive oil
1/2 t salt
freshly ground black pepper
2 lbs flank steak

Marinate overnight; grill over high heat for 5-6 minutes per side, depending on how you like it done. Delicious flavor!

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