Flank Steak grilled

By Claude

Ingredients

• OPTION 1 Mustard taste
• 2 tablespoons olive oil, divided
• 2 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped rosemary
• 1 garlic clove, minced
• 1/2 teaspoon ground black pepper
• salt to taste
• 1-1/2 pound flank steak
• OPTION 2 Asian taste
• 2 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon curry powder
• 1 teaspoon ground red pepper
• 2 teaspoons minced peeled fresh ginger
• 1-1/2 teaspoons wine vinegar
• 2 teaspoon olive oil
• 1 8-oz can crushed pineapple, drained
• 4 garlic cloves minced
• 1-1/2 pound flank steak
• OPTION 2 TANGY LIME
• 1 to 1-1/2 pound beef flank steak
• 1/4 cup fresh lime juice
• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire sauce
• 2 large garlic cloves crushed

Preparation

Step 1

Mix ingredients in a 13X9X2 inch baking dish or flat refrigerator container.

Add steak, coat both sides, cover and chill a minimum 1-2 hours (overnight better).

Heat grill to medium high heat. Spray grill rack with nonstick spray.

Remove steak from marinade, sprinkle with salt and pepper.

Grill steak to desired doneness - about 7 minutes per side for medium well. Remove from grill, tent and let sit for 5 minutes.

Thinly slice steak crosswise.