Seared Flank Steak with Lime-Wasabi Sauce

A savory red wine marinade is the base of this super-tender steak with a rich flavor. The longer it marinates, the better.
Put the steaks and marinade in a 2-gallon plastic freezer bag with a zipper; close the bag and flip it over to cover. Refrigerate for 2 to 12 hours.Preheat the grill to 400-450 ° (high). Bake the steak on the grill, covered, for 5-7 minutes on each side or until the desired degree of roasting. Remove from the grill and let stand for 10 minutes.Heat the oil in a skillet over medium-high heat; add the tomatoes and cook, stirring occasionally, for 10 minutes or until they are lightly browned. Season with salt and pepper.1 lime steak, thinly sliced across the fibers; serve with tomatoes, arugula, and gravy. (Save the remaining steak for salad and sandwiches.)