Thanks for the suggestions for cooking flank steak.
Prior to marinating, I used my meat tenderizer--the gizmo with about 40 sharp blades that you slam into the meat a bunch of times. I had picked it up at an estate sale a few months ago, but had forgotten about it.
Anyway, the flank steak was grilled for a total of ten minutes, to medium rare. I was expecting tough and chewy meat, but it was actually quite tender. Is flank steak normally this tender (have never cooked it before), or was it the meat tenderizer that made it so?
By the way, Michael Chiarello's recipe for grilled flank steak was delicious!