Grilled Flank Steak
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by: apostolia
Total views: 19
Word Count: 510
Date: Sat, 5 Jul 2008 Time: 5:06 AM
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Credit: Summertime Treats by Sara Perry
Servings: 6
Ingredients:
- 1 1/2 to 2 pounds flank steak
- 1/4 cup Dijon mustard
- 2 teaspoons dry mustard
- 2 teaspoons garlic salt
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons melted unsalted butter
- 1 tablespoon finely minced Italian flat-leaf parsley
- 2 teaspoons fresh lemon juice
- 1 minced clove garlic
Directions:
With a sharp knife, lightly score the flank steak on both sides. This will keep it from curling during grilling.
To make the mustard rub, in a small bowl combine the prepared and dry mustards, garlic salt and pepper, and stir to make a paste. Place the steak in a shallow dish or pan. Rub half of the mustard mixture into the top side of the meat, making sure the paste penetrates the scored areas. Marinate at room temperature for 35 to 40 minutes.
Preheat a fire in a charcoal grill, or preheat a gas grill. Place a cutting board with ridges that slant toward the center to concentrate the juices inside a large serving platter.
To make the sauce, in a small bowl or pitcher combine the butter, parsley, lemon juice and garlic, and mix well. Set aside.
Place the steak, mustard side down, on the grill rack over a medium-hot fire. Smooth the remaining paste on the top side. Grill, turning once, until done, 5 to 7 minutes on each side for medium-rare or as desired.
Remove the grilled steak to a cutting board. Drizzle the butter sauce over the meat. Using a sharp knife, thinly slice the meat on the diagonal. Spoon the juices over the meat and serve buffet style.
