Brush flank steak with soy sauce and sprinkle well with salt, freshly ground black pepper, and a teaspoon of dried thyme, crumbled. Let stand for an hour or so. Brush again with soy sauce and grill over brisk fire, 3-4 minutes on each side for rare steak. Carve with sharp knife in thin slices on the diagonal. Serve with sauce. SAUCE: 1 1/4 c. chopped shallots or green onions
1 1/4 c. red wine
1 stick butter
2 tbsp. parsley, finely chopped
Salt Combine shallots and wine. Bring just to boiling point; add butter and salt to taste. Stir until butter is melted. Add parsley and spoon over grilled slices. | 
