Flank steak, also known as London broil, isn’t the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time—in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving.

The recipe for this dish is based on one in Glorious French Food by our friend James Peterson. “Strictly speaking,” writes Peterson, “an entrecote is a boneless rib steak … but nowadays, in good places at least, [it’s] a contre-filet (what in New York is called a strip steak).”

Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina. See the recipe for Rib-Eye Steaks with Chimichurri »

Sauce vierge (literally, virgin sauce, a reference to its uncooked character) belongs to a family of fresh French Mediterranean sauces that differ greatly from the rich, stock-based sauces commonly associated with classical French cooking. Also called green sauce, sauce aux herbes, and sauce verte, it is usually a piquant mixture of olive oil, herbs, mustard, capers, olives, and other aromatics. In this version, chiles add a spicy, new-world dimension. Besides accompanying steak, this sauce goes well with grilled or sauteed pork chops or tuna. Get the recipe for Grilled Steak with Sauce Vierge »

Luscious, wine-enriched bordelaise sauce is often paired with hanger steak, shell steak, and tender filet mignon. Though the sauce is traditionally served with a dollop of beef marrow, we think it is just as delicious with a garnish of chopped fresh parsley and rosemary. See the recipe for Filet Mignon with Bordelaise Sauce »

This herbaceous South American sauce works beautifully on grilled steak. See the Chimichurri recipe »

Papayas Sweet, pungent papayas contain the enzyme papain, which breaks down muscle proteins. Pureed, they’re wonderful in short-soak marinades for thick flank or skirt steaks. Fresh Ginger Grated or juiced, fresh ginger contains the enzyme zingibain, which softens meat while imparting a sweet, hot kick to marinades. Fresh Pineapple Juice The fruit’s acidic juice adds bright, sharp, tropical notes to foods, and also contains the enzyme bromelain, a powerful tenderizer. Try it on pork. Kiwifruit In Korea many cooks rub the tart pulp of kiwifruit, which contains the enzyme actinidin, on kalbi, beef short ribs, to sweeten and break down the rib meat before cooking.