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Willowdale Flank Steak

Source of Recipe


From the kitchen of Sara Perry (Willowdale, Oregon)






List of Ingredients



• 1 flank steak, about 2-1/2 lbs.
  
• 2 Tbsp Dijon mustard
  
• 1 tsp dry mustard
  
• 1-1/2 tsp kosher salt, or to taste
  
• 1 clove garlic, put through a press
  
• 1/2 tsp onion powder
  
• 3 Tbsp unsalted butter, at room temperature
  
• 1 Tbsp finely minced fresh cilantro or parsley
  
• 1/2 tsp freshly ground pepper
  
• 2 tsp fresh lemon juice
  






Instructions



1. Preheat a broiler.
   
   
2. Place the flank steak on a flat surface. Holding a sharp knife diagonally to the beef, score it lightly on both sides, making the cuts about 1 inch apart. In a small bowl, make a paste of the Dijon mustard, dry mustard, salt, garlic and onion powder. Rub the paste over the top of the meat.
   
   
3. Place the steak on a baking sheet and place it under the broiler about 4 inches from the heat source. Broil for 5 minutes on each side, or until the steak is cooked as desired. While the meat is broiling, combine the butter, cilantro, pepper and lemon juice in a bowl.
   
   
4. Remove the meat from the broiler and place it on a cutting platter. Place dollops of the butter mixture over the surface of the cooked meat. Using a sharp knife, cut the steak into thin slices on the bias. Serve immediately.
   
   Serves 4