Javanese Flank Steak

• 5/8 pound flank steak (1/2 small flank steak, cut lengthwise)
• about 40 grams mild onion
• 2 tablespoons olive oil (24 grams)
• 2 teaspoons soy sauce (10 grams)
• 2 teaspoons lemon juice (10 grams)
• 1 teaspoon ground cumin
• Clove garlic
• Salt
• Freshly ground black pepper

Chop the onion. Mix olive oil, soy sauce, lemon juice, and cumin. Add the chopped onion and crushed garlic. Add the flank steak and leave to marinate for at least 4 hours, turning the steak half way through.

Cover broiler pan grid with aluminum foil and make slots in the foil so the steak can drain while cooking. Place pan under the broiler to heat.

Scrape the onion off the steak. Grind a little salt on both sides. Place steak, fattier side up, on heated pan. Strain the marinade and pour it carefully on the meat. Broil under high heat until steak is medium‑rare (internal temperature of 145 degrees F.), without turning.

Season to taste with freshly ground black pepper. Let stand 5 minutes.

Slice crosswise about 1/4 inch thick. Serve with Thai Rice and a cucumber salad.

Serves 2