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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Coarsely ground pepper adds the perfect amount of spice to flank steaks. We enjoy this grilled entree year-round. Ingredients:
1/4 cup red wine vinegar |
1/4 cup olive oil |
1/4 cup dijon mustard |
4 garlic cloves, minced |
2 green onions, chopped |
4 teaspoons coarsely ground pepper |
1 teaspoon dried thyme |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
3 beef flank steaks (about 1 pound each) |
Directions:
1. In a large resealable plastic bag, combine vinegar, oil, mustard, garlic, onions, pepper, thyme, rosemary and salt; add steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Grill steaks, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 10-12 servings.
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