6 servings

This is a casual way to spin flank steak. While the steak is delicious on its own, pair it with white bean puree, in or out of a pita, to give it star status. Most of it is prepared ahead, so it's not much extra work if you are having company for dinner.

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Hands on: 35 minutes

Total time: 40 minutes, plus 4-24 hours refrigeration

Marinade:

1 1/2 cups dry red wine

1 small onion, coarsely chopped

4 garlic cloves, coarsely chopped

2 tablespoons olive oil

2 tablespoons coarsely chopped fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

1 (2-pound) flank steak

Lemony White Beans:

2 cups canned white beans, rinsed and drained

6 garlic cloves, coarsely chopped

1/3 cup fresh lemon juice

1 teaspoon ground cumin

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup tahini

1/4 cup olive oil

1/4 cup finely chopped parsley

3 tablespoons finely chopped fresh mint leaves

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

6 whole-wheat pita breads, optional

To make the marinade: In a large zip-top bag or baking dish, combine the wine, onion, garlic, oil, rosemary and thyme and stir to combine. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours

To make the beans: In a food processor, combine the beans, garlic, lemon juice, cumin, salt and pepper and process until the beans are coarsely chopped. Add the tahini and oil and process until smooth. Scrape into a bowl and stir in parsley and mint.

Preheat the grill to high.

Remove the meat from the marinade and season on both sides with the salt and pepper. Grill, turning once, for 12 to 14 minutes, or until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes. Cut the meat against the grain into 1/4-inch-thick slices. Stuff the pitas with slices of steak and a large dollop of the white beans.

— Adapted from "Bobby Flay's Grilling for Life" by Bobby Flay (Scribner, $22)

Per serving: 615 calories (percent of calories from fat, 54), 38 grams protein, 28 grams carbohydrates, 6 grams fiber, 35 grams fat (9 grams saturated), 77 milligrams cholesterol, 790 milligrams sodium.