Flank steak

Matt Lee And Ted Lee

• Yield 6 servings


• Time 15 minutes, plus marinating

Michael Kraus for The New York Times

The simplest protein we know is our grandmother's marinated flank steak -- a recipe whose source she has long forgotten, but which we like to think was inspired by her childhood in Japan and her golden years in the South: pour a half-cup of bourbon, a half-cup of soy sauce and a half-cup of water into a freezer bag, add the steak, seal shut and marinate for four hours in the fridge.