Mustard Glazed Flank Steak
Source of Recipe
Beat That! Cookbook
List of Ingredients
1/3 cup dijon mustard
2 tablespoons soy sauce
1 tablespoon heavy cream
1 teaspoon dried thyme
1 teaspoon grated fresh gingerroot
1 teaspoon sesame oil
1/2 teaspoon finely ground pepper
2 large garlic cloves, minced
1 pound flank steakRecipe
Mix the non-steak ingredients in a small bowl and coat the meat on both sides. (Use up all the stuff in the bowl.) Cover the flank steak with plastic wrap and chill it for 18-24 hours, or up to 48 hours; a tough cut like this takes a long time to absorb flavors. Bring the steak back to room temperature (a couple of hours should do it). Broil it inside, in a preheated broiler,r or grill it outside over hot coals, for 5 minutes a side. The meat will be medium-rare; feel free to adjust cooking time if prefer it more or less done. Let the flank steak stand for 5 minutes before slicing it on an angle against the grain. Serves 3-4.
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