Receta Melissa Clark's Grilled Flank Steak with Worcestershire Butter

We almost invariably salute the coming weekend with a steak dinner on Friday night. We were both brought up eating beef but we’ve cut down our consumption mightily.  And we have a new issue in our new apartment.  Our kitchen is completely open.  And despite the stove having a very loud ventilation fan, the smoke alarm a good twenty five feet away inevitably goes off when I fire up the stove to get a great sear on my steaks.  So when I saw this Melissa Clark recipe where the steak in question was cooked under the broiler, The New York Times writer of the weekly “A Good Appetite”,  had me at hello. Flank steak is not everyone’s favorite. It’s not butter-tender like Filet and you can’t get a great char on it like you can with our house steak,…