Mustard Garlic Flank Steak
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% |
-
3 cloves garlic
2 tbsp (25 mL) dijon mustard
1 tbsp (15 mL) each balsamic vinegar and vegetable oil
1-1/2 lb (750 g) beef flank marinating steak, 1 inch (2.5 cm) thick
4 sprigs fresh rosemary
1/4 tsp (1 mL) each salt and pepper
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.
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »