Laurie Colwin told me about flank steak; then it took me years to try it. I passed over the New York and Ribeye cuts at Fairway because I just couldn't see putting all that money on one steak. But here's what made the flank steak good tonight: I smashed up some peppercorns and some coriander seeds, sprinkled in a little salt and then added some olive oil. This made a flavorful rub. I grilled it for about 7 minutes a side and everyone was happy.
I grilled the little pencil asparagus too, without dropping even one down the grates.
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