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 quarter 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 quarter 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