I keep every copy of my Fine Cooking magazines because each issue is loaded with amazing recipes. This is one of my all time favorites. Just a couple of quick notes. We always double the sauce, because I'm a saucy girl. Second I don't know what kind of super powered oven they use but the timing is a little off on this unless you want your steak rare. For best results use a meat thermometer. Medium rare is 130 - 135 F and medium is 140 -145 F. For flank steak I wouldn't recommend anything over …
