Some of my favorite inexpensive cuts of meat are flatiron or flank steaks. Both cook quickly and make a memorable, casual meal for entertaining. Flank steak is best when cooked medium rare; medium well may not be as tender.

Allegro is an MSG-free marinade that is easy to find in most grocery stores.

Panda Express Mandarin sauce is more difficult to find, but it makes a great glaze that complements the meat and the relish. You could use almost any Asian or teryaki glaze if you cannot find Panda Express.

Black-Eyed Pea Relish, also called Texas Caviar, is a popular accompaniment. All you need is a good loaf of French or Italian bread to complete the menu.

Central Market, Whole Foods Markets and some grocery stores carry freshly prepared pico de gallo.

Anne Greer McCann is a Dallas restaurant consultant.

Marinate the steak in the Allegro, lime juice and garlic in the refrigerator for up to 24 hours.

Remove the meat and place on a cutting board, discarding the marinade. Trim most of the visible fat and rub the steak with the olive oil. Season both sides with Montreal steak seasoning and coarse sea salt.

Preheat the grill to its highest setting. Place steak in the middle of the grill and cook with the cover closed for 5 minutes. (If the meat browns quickly or begins to burn, reduce the heat to medium.) Turn the steak, brush with the glaze and grill an additional 5 minutes.

Remove the steak from the grill, cover with foil and let it rest for 5 minutes. Transfer steak to a cutting board and cut across the grain.

Serve with the Black-Eyed Pea Relish and warm bread. Serves 4.

PER SERVING: Calories 333 (53% fat) Fat 19 g (6 g sat)

Cholesterol 65 mg Sodium 754 mg No fiber

Carbohydrates 3 g Protein 35 g

Combine all ingredients, stirring gently. This can be done a day in advance. Refrigerate until ready to serve. Makes 4 generous servings.

PER SERVING: Calories 312 (39% fat) Fat 15 g (2 g sat) No cholesterol Sodium 1,300 mg Fiber 9 g Carbohydrates 42 g Protein 11 g