2 tablespoons Dijon mustard
2 tablespoons tomato paste
½ cup vegetable oil
2 tablespoons chopped fresh chives
1 medium shallot, minced (about 2 tablespoons)
1 flank steak (about 2 pounds)
- To make the marinade: Combine the Worcestershire
sauce, soy sauce, brown sugar, anchovies, Marmite, if
using, garlic, mustard, tomato paste, and vegetable oil in
a blender and blend until smooth, creamy, and
emulsified. Transfer one-third of the marinade to a small
bowl, add the chives and shallots, and stir to combine;
refrigerate. Place the flank steak in a gallon-sized zipper-
lock freezer bag, add the remaining marinade, press out
the air, and seal the bag. Allow the meat to marinate in
the refrigerator, turning occasionally, for at least 1 hour,
and up to 12 hours. - Remove the steak from the marinade and pat dry with
paper towels. Ignite a large chimneyful of coals and wait
until they’re covered in gray ash, then spread evenly over
one half of the grill. Put the cooking grate in place, cover,
and allow the grill to preheat for 5 minutes. Or, if using a
gas grill, heat one set of burners to high and leave the rest
off. Scrape the cooking grate clean. - Place the flank steak on the hot side of the grill and cook
until well charred on the first side, about 3 minutes. Flip
and continue to cook until the second side is well
charred, about 3 minutes longer. Transfer the steak to the