Mustard Garlic Flank Steak

Author: Canadian Living

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

Ingredients

  • 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

Method

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.

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

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mustard Garlic Flank Steak

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