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Flank Steak with Dijon Marinade
Serves 4-6 |
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Ingredients:
| Certified Angus Beef ® flank steak (1 1/2 to 2 pounds) |
| 1/3 cup Dijon mustard |
| 2 tablespoons olive oil |
| 2 tablespoons champagne or white wine vinegar |
| 2 tablespoons minced shallot |
| 1 tablespoon minced garlic |
| 2 teaspoons fresh thyme leaves |
| 2 teaspoons coarse kosher salt |
| 1 teaspoon fresh cracked pepper |
Directions:
- In a small mixing bowl combine Dijon, olive oil, vinegar, shallot, garlic, thyme, salt and pepper; whisk thoroughly to incorporate.
- Place steak in a heavy-duty plastic zip-top bag, add Dijon marinade. Move steak around in bag to fully coat in marinade. Press air out of bag; marinate refrigerated at least 3 hours, overnight for best results.
- Remove steak from marinade, wipe off excess marinade with a paper towel. Grill steak over medium-high heat about five minutes per side, then cook over indirect heat another 3 minutes or until reaching an internal temperature of 125°F for medium rare. Allow to rest for 5 to 10 minutes before thinly slicing against the grain.
| Main Ingredient: | Flank Steak |
| Course: |
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