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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2008
- 3 cloves garlic
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon vegetable oil
- 1 1/2 lb beef flank marinating steak 1 inch (2.5 cm) thick
- 4 Fresh rosemary sprigs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
MethodUsing 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.
Nutritional facts Per each of 8 servings: about
- Sodium 147 mg
- Protein 18 g
- Calories 140.0
- Total fat 7 g
- Cholesterol 36 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
- Iron 11.0
- Folate 1.0
- Calcium 1.0