 |
Prep Time: 480 Minutes Cook Time: 10 Minutes |
Ready In: 490 Minutes Servings: 8 |
|
This is by Sheila Lukins and is so flavorful. We enjoy this a lot on the grill. Prep time includes marinate time. Ingredients:
1 1/2 tablespoons dijon mustard |
3 1/2 tablespoons red wine vinegar |
1/2 teaspoon crumbled dried oregano |
salt and pepper |
1/4 cup extra virgin olive oil |
1 large garlic clove, peeled and smashed |
1 1/2 lbs flank steaks |
Directions:
1. Prepare the marinade: In a large bowl whisk together the mustard, vinegar, oregano, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until thickened; add the garlic. (Or make marinade a day ahead and store, covered, in the refrigerator.).
2. Add the flank steak to the marinade and turn it to coat well. Cover and marinate in the refrigerator for about 8 hours, turning the steak once or twice. Remove from the marinade and pat dry.
3. Broil or grill the steak over high heat, 3 inches from heat source, 4 minutes per side for medium-rare. Remove to a cutting board and let rest 10 minutes before slicing. Slice the steak thinly on the diagonal and arrange on a platter.
|
|