Flank Steak with Mustard (for 6-8 servings)
This meat is so flavorful it almost needs nothing except salt and pepper. But I like to smear on mustard which infuses the meat as it grills, enriching the taste and aroma. Another example of simplicity trumping complicated treatments when the basic ingredient is so good to begin with.
2 lbs flank steak or hanger steak
Grainy Dijon style mustard
Salt and pepper to taste
For the marinade
1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbs fresh garlic, minced
1 tsp rosemary leaves, crumbled
Marinate the steak one to four hours.
Pat dry and apply a light coating of mustard to both sides of steak, salt and pepper to taste. After steak has rested place it over medium hot direct heat on lightly oiled clean grates and grill-roast* according to directions.
*Grill-Roasting: Briefly sear steak over direct heat 2-3 minutes per side, flip again and move to indirect heat. Roast over indirect heat about 6 minutes for medium rare. See Chapter 1 in The Smart Guide to Healthy Grilling for a complete discussion of Grill-Roasting benefits and detailed instructions.
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