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Flank Steak with Balsamic Vinegar Marina

Recipe Introduction


posted by LauraAlice 10-12-100 3:55 AM





List of Ingredients



• 1/4 teaspoon ground red pepper (cayenne)
  
• 1 teaspoon freshly ground black pepper
  
• 5 plump garlic cloves, pressed
  
• 3 Tablespoons prepared brown mustard (or Dijon)
  
• 1 Tablespoon horseradish
  
• 3 Tablespoons balsamic vinegar
  
• 1/4 cup canola oil
  
• Kosher salt to taste
  
• 2 flank steaks (about 2 pounds each)
  






Instructions



1. In a mixing bowl, combine red pepper, black pepper, garlic, mustard, and horseradish. Blend thoroughly, then whisk in vinegar. Slowly whisk in oil, beating vigorously to make a thick emulsion.
   
   
2. Place flank steaks in a large resealable plastic bag. Add marinade and seal bag tightly. Massage bag to coat meat with marinade. Refrigerate, turning occasionally, for at least 2 hours or up to 8. Bring meat to room temperature before grilling.
   
   
3. Evenly coat a clean grill rack with vegetable oil spray. Heat grill until hot. Remove flank steaks from marinade and place on a large platter. Season generously with salt. Grill for 4 minutes on each side for rare. If meat is thick, grill 1 more minute on second side. Let steaks rest on a carving board for 5 minutes. Carve into thin slices on an angle across grain and serve with juices.