1 flank steak (1 1/2 to 2 lbs.), cut 1 inch thick
1/2 c. plus 1 tbsp. safflower or peanut oil
1/2 c. tomato juice
1/2 c. soy sauce
1/2 c. (packed) dark brown sugar
3 garlic cloves, minced
1/2 tsp. freshly ground pepper

1. Using a sharp knife, lightly score the flank steak on each side in a diamond pattern and place it in a shallow glass or ceramic dish.

2. Combine 1/2 cup of the oil, the tomato juice, soy sauce, brown sugar, garlic and pepper; pour over the steak. Refrigerate, covered overnight. Let stand at room temperature for 2 hours.

3. Preheat the broiler or light the grill. Brush the rack or grill lightly with the remaining tablespoon of oil. Remove the meat from the marinade and grill over VERY HOT coals or broil about 4 inches from the heat until rare, about 3 minutes per side, or medium-rare, about 4 minutes per side. Carve the steak crosswise on a slight angle into 1/4 inch-thick slices. This is our family favorite! Serves 4.