We begin with a piece of flank steak about 1 1/2" thick, 10" long, and 5" wide. The first step is to marinate the meat. Before we leave for work (you can do this the night before, if you wish), we put the steak in a rectangular storage container with an air tight lid. Pour 1/2 cup of canola oil and 1/4 cup of soy sauce over the meat. With a garlic press, mince two medium cloves over the meat. Put on the lid; turn and shake the container to distribute the marinade over the meat. Place in the refrigerator. Remove from the refrigerator as soon as you return so it can sit out for a while at room temperature.

Heat the grill to high (about 450 degrees). When hot, place the steak on the grill and shut the lid. After five minutes, turn it over. Keep the lid down as much as possible. After five minutes, turn it again and give it five more minutes now over medium heat. After 15 minutes total cooking time, it should be done.

It is important not to over cook the meat. It should look medium rare when removed; lots of soft pink meat in the center. (If you are unsure, cut the piece of steak in half and look.) Let it sit for a couple of minutes so the juices can move from the center to the exterior parts of the meat. Sprinkle with Esprit du Sel's Grey Sea Salt with Herbs of Provence for Grilling. The salt with herbs adds a delicious flavor to the meat. The salt is powerful, but you can use a fair amount because the slices will be thin which means that little salt will get on each piece.

Three notes:

1. As meat cooks, it gets tougher. You need the meat medium-rare so it will be sufficiently tender. Also, when you serve it, cut very thin slices at an angle (so full slices will have more surface) against the grain. When you do this, you will notice that a lot of the pink disappears. What looked medium-rare will now look medium or medium-well.

2. Since meat gets tougher as it cooks, you can tell the doneness of a steak by touch. It takes a little practice, but is a skill worth acquiring. When you put the steak on the grill, push on it with your finger to notice its softness. When you lift the lid after 5 minutes of grilling, before you turn it, push on it again and notice the resistance. Do the same before you turn it a second time; and the same before you remove it. Each time you will notice the steak getting firmer. After a few times, you will get the knack of telling doneness by touch.

3. As meat cooks, the juices are pushed away from the heat. When roasting or grilling with the lid down, the juice will be pushed toward the center and top of the meat. Letting it rest allows the juice to rehydrate the outer part of the meat.