Seriously Simple: Tender, juicy flank steak sure to please on Father's Day

What are you planning to do for Dad this Father's Day? How about grilling up a reasonably priced flank steak and serving it with oven-roasted potatoes or even a simple potato salad? If you are having a crowd, you can double or triple the recipe and maybe have enough for a steak sandwich the next day. (To be honest, I always make extra for a few steak sandwiches on toasted rolls with this sauce.)

When I lived in Paris, I was partial to the cut of beef known as bavette. Similar to our flank steak, bavette was usually seared on high heat and served rare, accompanied by thin, crisp fries. This crowd-pleasing recipe calls for grilling the steak, similar enough to the French method, but with the added benefit of grill marks and a slightly smoky flavor from barbecue. If the weather dictates indoor cooking, use a grill pan instead.

Flank steaks need 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. It's best to grill the steak until just medium rare; overcooking will toughen the meat. Make sure to cut the steak on the diagonal against the grain so that the slices are very tender. Serve this with oven-baked french fries and sauteed green beans or grilled asparagus. Try a Cotes du Rhone or Zinfandel to accompany this. Dad will thank you.

Diane Rossen Worthington is cookbook author and a James Beard award-winning radio-show host.

Marinated Flank Steak with Horseradish Sauce

For the marinade:

1 large shallot, minced

2 cloves garlic, minced

3 tablespoons soy sauce

3 tablespoons olive oil

1 tablespoon finely chopped fresh thyme or 1 teaspoon dried

Seasoning salt

Freshly ground black pepper

1 flank steak, 2 to 2 ¹⁄₂ pounds, trimmed

For the sauce:

¹⁄₄ cup sour cream or creme fraiche

2 teaspoons cream style prepared horseradish

Salt and white pepper

1 tablespoon chopped chives or scallions

To prepare the marinade: Combine all of the marinade ingredients in a small bowl and mix to combine. Place the flank steak in a zippered bag and pour in the marinade. Make sure the marinade is evenly distributed. Zip the bag and refrigerate for a minimum of 2 hours and up to overnight. The longer it marinates, the more flavor it will have.

Prepare a grill or a grill pan for medium-high heat grilling. Remove the steak from the marinade and grill 3 inches from the flame, for about 5-7 minutes per side, for medium rare.

Place on a carving platter and let the steak rest for a few minutes. Thinly slice the meat against the grain and place on a serving platter. Serve with the sauce.

To prepare the sauce: Combine the sour cream, horseradish, salt and pepper and chives in a small serving bowl and mix to combine. Taste for seasoning. Cover the bowl and refrigerate until serving.

Serves 4-6.

In advance: The marinade can be prepared one day ahead, covered and refrigerated.