Mustard Garlic Flank Steak
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This recipe makes 8 servings
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 | 0 |
| chol | 36 mg |
| sodium | 147 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 11 |
| folate | 1 |
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.
Ingredients
- 3 cloves garlic
- 2 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tbsp vegetable oil
- 1-1/2 lb beef flank marinating steak, 1 inch (2.5 cm) thick
- 4 Fresh rosemary sprigs
- 1/4 tsp salt
- 1/4 tsp 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
- Keywords : Dinner; Main Course; Grill/Barbecue; Steak; Make-Ahead; Garlic; Mustard;
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