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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Flank steak is my favorite cut of steak; it is so versatile. Ingredients:
1/4 cup dijon mustard, grainy |
1/4 cup tarragon mustard (or 1/4 cup regular mustard tsp dried tarragon) |
1 teaspoon dried tarragon |
2 tablespoons olive oil |
1/2 lemon, juice |
2 tablespoons shallots, finely chopped |
2 garlic cloves, minced |
1/2 tablespoon fresh rosemary (or 1 tsp dry) |
1/2 tablespoon fresh oregano (or 1 tsp dry) |
1/2 tablespoon fresh sage (or 1/4 tsp dry) |
1 1/2 lbs flank steaks |
Directions:
1. Combine mustards, olive oil, lemon juice, shallots, garlic, rosemary, oregano and sage in a bowl.
2. Coat flank steak with mustard mixture and refrigerated, covered, for a couple of hours or overnight if you have the time.
3. Remove steak for fridge 1 hour prior to grilling.
4. Cook flank steak on preheated grill, 5 min per side or until preferred doneness.
5. Cover loosely with folil and let stand for 5 min before slicing thinly across the grain.
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