Wichita cook Bonnie Aeschliman, owner of the cooking school Cooking at Bonnie's Place, has just published a beautiful, color cookbook featuring recipes she's collected during her culinary career. This week, we'll share a few samples. The book is available online at Today's comes from a chapter called "Dinner From the Farmer's Market."

This marinade adds flavor to the steak and helps tenderize the meat. This cut of meat is best if cooked rare or medium rare so it retains its juices. To serve, slice and always cut it thinly across the grain.


1/3 cup soy sauce

1/3 cup vegetable oil

2 tablespoons honey

2 tablespoons red wine

5 large garlic cloves, minced

3 tablespoons chopped fresh rosemary (or 1 tablespoon dried rosemary)

1 tablespoon coarsely ground black pepper

1 (2 1/4-lb) flank steak


1. Whisk together marinade ingredients in a small bowl. Place flank steak flat, without folding, in a large zipper lock bag and pour marinade over meat. Express air and seal; flatten out bag and turn a time or two to coat all sides of the steak. Place on a small tray or container in the event of leakage. Refrigerate for 2 to 6 hours.

2. Heat grill to medium-high heat or preheat broiler. Remove meat from marinade; discard marinade. Pat steak dry with paper towels; removing moisture enhances browning. Grill steak to desired doneness, about 4 minutes per side for medium-rare.

3. Transfer steak to cutting board. Let stand 5 minutes for juices to stabilize. Cut across grain into thin strips. Arrange on platter and serve.

Makes 6 servings