Steak-Mustard Garlic Flank

By tunes

For the most tender results, grill flank steaks to no more than medium (160°F/71°C) and slice very thinly on the diagonal across the grain.

Ingredients

• Preparation:
• 3 3cloves garlic
• 2 2tbsp tbsp(25 mL) (25 mL) Dijon mustard
• 1 1tbsp tbsp(15 mL) (15 mL) balsamic vinegar
• 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
• 1-1/2 1-1/2lb lb(680 gr) (680 gr) beef flank marinating steak, 1 inch (2.5 cm) thick
• 4 4Fresh rosemary sprigFresh rosemary sprigs
• 1/4 1/4tsp tsp(1 mL) (1 mL) salt
• 1/4 1/4tsp tsp(1 mL) (1 mL) pepper

Preparation

Step 1

Preparation:
Using garlic press or knife, mince garlic. In glass baking dish, whisk together garlic, mustard, vinegar and oil. Add steak, turning to coat.

Place 2 sprigs of rosemary on top of steak; place 2 underneath. Cover and refrigerate for 4 hours. (Make-ahead:Refrigerate for up to 24 hours.) Discard rosemary sprigs.

Place steak on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 10 minutes for medium-rare.

Transfer to cutting board; sprinkle with salt and pepper. Tent with foil and let stand for 5 minutes before slicing thinly across the grain