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Mustard and Garlic Flank Steak
Category: Main Course, Beef
Serves: 4
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Ingredients:
3 large cloves garlic, coarsely chopped 1 t. dried thyme leaves 1/2 t. dried rosemary leaves 1/2 t. coarse-ground black pepper 1/2 t. salt 3 T. country Dijon mustard with seeds 1-1/3 lbs. flank steak trimmed of all fat Sprigs of fresh rosemary and thyme garnish
Directions:
Using mortar and pestle, crush together garlic, dried thyme, dried rosemary, pepper and salt. Stir in mustard and mix well. Place flank steak on dinner plate and brush mustard mixture evenly over both sides. Cover with plastic wrap and refrigerate minimum of one hour or as long as overnight. Remove meat from refrigerator 30 minutes before cooking. Arrange oven rack about 5 inches from heat and preheat broiler. Line broiler with aluminum foil and spray broiler rack with nonstick cooking spray. Place meat on rack and broil about 5 minutes per side. Meat should be medium rare. Remove from pan and cut on the diagonal and against grain into 1/4” to 1/2” thick slices.