Grilled Flank steaks in a delicious peppery herb and Dijon marinade
1 1/2 pounds flank steaks, trimmed (or larger)
3/4 cup olive oil
1/3 cup red wine vinegar
4 1/2 tablespoons Dijon mustard
1 1/2 teaspoons garlic cloves, minced
1/4 cup green onion, minced
2 teaspoons black pepper, ground
1 tablespoon thyme, fresh, minced (or 1 teaspoon dried, crumbled)
1 tablespoon rosemary, fresh, minced (or 1 teaspoon dried, crumbled)
1 teaspoon salt
In a medium-sized bowl, whisk together the oil, vinegar, Dijon, garlic, green onions, pepper, thyme, rosemary and salt. Place about cup of the marinade in a small plastic container.
Makes 1 cups marinade.
Place the flank steak in a gallon-sized Ziploc freezer bag. Place the remaining marinade in the bowl over the flank steak in the freezer bag. Seal, label and freeze.
Ziplock freezer bag.
haw the flank steak in the refrigerator a day or two ahead of time. Prepare the barbecue for medium-high heat. (Can be broiled in an oven or cooked in a large heavy-bottomed skillet over high to medium high heat.) Remove the steak from the marinade. Grill steak to the desired doneness. Medium-rare (preferred) will take 6-9 minutes per side depending on the size. (Internal temperature will be about 130° at the thickest point.) Remove steak from heat when done and let rest for 5 minutes. Slice the flank very thinly against the grain. Arrange slices on plates or a platter and serve with the warmed sauce (reserved marinade).
Serve with a white rice or vegetable rice