London Broil with Sauce Diable

• London Broil:

• 3 pounds flank steak
• Salt and freshly ground black pepper to taste
• Tabasco sauce, to taste

• Sauce Diable:

• 1/2 cup tarragon vinegar
• 1/4 cup white wine
• 1 shallot or green onion, finely chopped
• 1 teaspoon dried tarragon
• 1 1/2 cups brown sauce or canned beef gravy
• Tabasco sauce, to taste
• 2 teaspoons dry mustard
• Chopped parsley or tarragon

Preheat oven to broil.

To make the flank steak, rub it with salt, pepper, and a touch of Tabasco, and broil it close to the broiling unit for just 3 to 4 minutes per side, until the outside is nicely charred and the inside juicily rare, as London broil should be.

Carve it on the diagonal with a very sharp knife in long, thin slices, and serve it with its own juices on well-buttered toast, or alone with a spicy sauce like this zesty sauce diable.

For sauce diable, put the tarragon vinegar, white wine, finely chopped shallot or green onion, and dried tarragon in a heavy pan and cook until reduced by half.

Stir in the brown sauce or canned beef gravy, a dash of Tabasco, and the dry mustard. Bring to a boil and simmer 3 minutes. Season with several grinds of black pepper and strain the sauce. Serve with a sprinkling of chopped parsley or fresh tarragon.