Mustard Garlic Flank Steak

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Tested Till Perfect

For the most tender results, grill flank steaks to no more than medium (160°F/71°C) and slice very thinly on the diagonal across the grain.

Servings: 6 to 8

Ingredients:

Nutritional Info
Per each of 8 servings: about -
cal 140
pro 18 g
total fat 7 g
sat. fat 2 g
carb 1 g
fibre trace
chol 36 mg
sodium 147 mg
% RDI: -
calcium 1%
iron 11%
folate 1%

Preparation:

Using garlic press or knife, mince garlic. In glass baking dish, whisk together garlic, mustard, vinegar and oil. Add steak, turning to coat.

Place 2 sprigs of rosemary on top of steak; place 2 underneath. Cover and refrigerate for 4 hours. (Make-ahead:Refrigerate for up to 24 hours.) Discard rosemary sprigs.

Place steak on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 10 minutes for medium-rare.

Transfer to cutting board; sprinkle with salt and pepper. Tent with foil and let stand for 5 minutes before slicing thinly across the grain.


Source

Canadian Living Magazine: July 2008




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