Humans have a unique and rare relationship with fire compared with other species. Since time immemorial, we have tamed flames to our advantage whenever possible.

True, fire has been the cause of much devastation throughout history, but in the end, we have benefitted greatly using our ability to coerce and control and beat the savage beast into submission.

Hence, an eventual invention of the barbecue, or more aptly perhaps, the grill.

If there is a top-10 list of useful human inventions, clearly the common household grill or backyard barbecue is right up there.

This summer we'll be firing up the "cue" in this column and expand our ever-growing love of out-of-doors cooking and dining. We'll use a tasty array of ingredients and fan some smoky goodness toward a variety of delicious beasts and veggies, ranging from the traditional to the not so usual, whether grilled, barbecued or smoked.

To get the summer going right, I've decided that a long marinated flank (often referred to as skirt, hangar, flap or bavette, chez nous) steak for four is in order. Be gone the overpriced loin, and welcome back the tasty beef of the past, I say.

Flank is tougher than most cuts, but when marinated, seared to rare, and then thinly sliced on a bias across the grain, the resulting flavour will make you a convert.

Sharpen your carving knife, and lay out the cutting board. You'll need them.

What to do:

One 2-lb cut of flank steak (908g)

Ask the butcher for one this size, or use two 1-lb (454g) flank steaks.

For the marinade:

1/3-cup (79mL) vegetable oil

4 tbsp (60mL) red wine vinegar

1 tbsp (15mL) Dijon mustard

3 garlic cloves smashed and chopped

4 green onions finely chopped

1 tsp (5mL) or a good crack or two of black pepper

Mix all marinade ingredients in a large sealable plastic bag.

Score steak, diagonally, on both sides. Add flank steak to the bag and marinate in the refrigerator for a minimum of 24 hours. If you can wait two days, all the better.

Barbecue or grill over high heat for four to five minutes per side for rare to medium rare. Baste frequently with the marinade.

Remove from heat, and let stand for five minutes before thinly slicing on a bias across the grain. This steak will want some good quality salt, so sprinkle a little fleur de sel or kosher salt over steak just before serving.

Sides of grilled Portobello mushrooms basted with the same marinade, and a nice pile of country-style mashed garlic red potatoes (with skins), are excellent.

Add a good dollop of horseradish with a little butter and milk, a chopped green onion, and one clove of finely chopped garlic to the potatoes after boiling and just before mashing.

Beer, red wine or sangria will help it all go down perfectly. Any leftover steak slices may be put to good use in a quick Beef Stroganoff the next day.

Serves four persons easily, with little tidbits for the pooch if you choose.

I'd love to hear your barbecue ideas, recipes and comments

Email them to

gregduncan@sympatico.ca