2 flank steaks (about 3 1/2 pounds) trimmed of fat 1 Barbecue Sauce (see recipe) INSTRUCTIONS: Have your butcher butterfly the larger flank steak all the way through. You now have 3 pieces of flank steak. The 2 thinner cuts will be used for the Flank Steak Roulade and the Beef and Citrus Salad. Pour 1/4 cup barbecue sauce into the bottom of a glass or stainless steel dish, tilting to cover the bottom. Place 1 piece of steak in the dish, and continue to layer with 1/4 cup sauce and flank steak, ending with barbecue sauce. Cover and refrigerate for 4 to 6 hours no longer (the acid in the sauce will toughen the meat). By: DAN BOWE, Special to The SF Chronicle
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