Place the flank steak in a large, plastic resealable bag.

In a large, glass measuring cup, combine red wine vinegar, red wine, olive oil, Worcestershire, soy sauce, mustard, essence, salt, pepper, and garlic. Pour the marinade into the bag with the steak, seal and place inside a large, glass baking dish to prevent possible spills. Marinate in the refrigerator for 24 hours (or at least 6 hours).

Preheat a gas or charcoal grill to high heat. (Alternately, preheat the broiler). Remove the steak from the marinade and pat dry with paper towels. Place the steak on the grill (or under the broiler) and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before carving.

Slice across the grain into thin diagonal slices. Serve steak with sauce.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Combine chicken stock, tomatoes, mango, yellow onions, turnip, jalapeno, ketchup, raisins, cinnamon, cloves, light brown sugar, vinegars, molasses, Worcestershire, garlic, ginger, coriander, chili powder, and cayenne in a medium, heavy pot and bring to a boil.

Reduce the heat to medium-low and simmer until thickened, about 1 1/2 hours. Remove the sauce from the heat and puree on high speed with an immersion blender or in batches in a food processor. Add the orange and lemon juices and process to blend.