Mustard-marinated flank steak
From Barefoot Contessa's Foolproof.
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- 1 whole(s) flank steak (2-2.5 lbs)
- 1/3 cup(s) dry white wine
- 1/3 cup(s) olive oil
- 1/3 cup(s) dijon mustard
- 1/3 cup(s) chopped shallots (2 shallots)
- 1 tablespoon(s) minced garlic (3 cloves)
- 2 tablespoon(s) coarsely chopped fresh tarragon leaves
- 1. Place the steak flat in a nonreactive dish (glass, porcelain). Using the tip of a sharp knife, lightly score the top of the steak diagonally in a criss-cross pattern. You will be making 1" diamonds across the steak. This is a good way to get the marinade into the steak.
- 2. In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours (pref overnight).
- 3. At least 30 minutes before cooking, remove the steak from the refrigerator (60 mins is ideal). Preheat your gas grill to medium-high. Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the marinade.
- 4. Grill the steak for 5 minutes on each side (if your flank steak is under 2 pounds, grill for 5 minutes on one side and then 4 minutes on the other). Remove the steak from the grill and allow to rest for 10 minutes. Slice it thin, cutting diagonally across the grain. Sprinkle with salt to taste and serve.
This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.
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Mustard-marinated flank steak Recipe at a Glance
- COURSE: Main Dishes