Flank Steak

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Somewhere a million years ago it seems I found a recipe for mustard marinated flank steak. It became a household staple and made the rounds to other families who ate it at our home. I don’t eat meat any more and although I will still cook it for the family and friends, somehow this delicious recipe retreated to a distant memory.

This past weekend when we were having a group of friends over for dinner and to watch Casi Divas – second film made by our dear friend Issa Lopez (and which you can get on Netflix) – I decided to pull out from the archives this once famous and oh so popular recipe.

Sadly, I could not find the original recipe although I can see it clearly in my minds-eye. Turning to memory, this is what I recall and it worked just fine!

Mustard Marinated Flank Steak

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flank-steak

Ingredients:

3 pound flank steak (or bigger if you’d like depending on how many people)

1 cup various mustards (one type should be a seedy mustard and I would not use a sweet mustard or yellow)

½ cup chopped herbs. I used only Rosemary and Thyme this time.

A few Tbsp olive oil

Directions:

Take the flank steak out of it’s wrapping and wipe it off with a moist paper towel. Mix the mustards, chopped herbs and a few tbsp olive oil together. Spread the mixture all over the flank steak top and bottom. Put the mustard coated meat in a baking dish; cover with saran wrap; and refrigerate to marinate overnight or for as many hours as you have (6-hours is fine).

About one-hour before cooking time remove the steak from the refrigerator and bring to room temperature. Heat the BBQ or broiler. Grill or broil for about 4-minutes each side until the meat is cooked to your desired preference. Most people seem to like bloody to pink. If I was going to eat it, well-done would be my preference. Let the meat cool for about 20-minutes after cooking and then slice super thin against the grain. This meat does not need to be served hot. Room temperature is just fine.

Lay the meat out on a beautiful platter surrounded by rosemary sprigs. Delicious. And also delicious for sandwiches the next day.

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