Alternatively, simply marinate the flank steak in the sauce and freeze it before cooking. This allows the steak to marinate while you defrost it. In this case, using a vacuum sealer works great.

INGREDIENTS | MAKES 4–6 SERVINGS

• ¼ cups olive oil
• 2 cups mango juice
• 1 peach, pulped
• 1 tablespoon garlic salt
• 2 tablespoons Worcestershire sauce
• 2 teaspoons kosher salt
• 1 tablespoon ground black pepper
• ¼ cups red wine
• ¼ cups soy sauce
• ¼ cups honey
• 3–4 pounds flank steak

1. Mix together all ingredients except for steak. Warm in a saucepan.

2. Pour half the sauce into the bottom of a marinating dish, place the steak on top, and pour the remainder over the top. Cover and marinate in the refrigerator for 24 hours.

3. Prepare the grill, spraying it with oil. Grill the steaks until they reach 120 °F internally (rare), brushing with sauce.

4. Cool and wrap in plastic, then place each steak in a freezer-safe bag. Label and date. If you like your steak rare, just do a quick warm on a griddle. Otherwise you can defrost and cook each steak to your liking.