Rosemary Flank Steak Serve with: Broccoli Rice Pilaf
| | Ingredients | | �?nbsp; | 2 tbsp (25 mL) Dijon mustard | | | �?nbsp; | 1 tbsp (15 mL) Each wine vinegar and Worcestershire sauce | | | �?nbsp; | 3 Cloves garlic, minced | | | �?nbsp; | 1 tsp (5 mL) Dried rosemary | | | �?nbsp; | 1/4 tsp (1 mL) Each salt and pepper | | | �?nbsp; | 1 lb (500 g) Flank marinating steak | | | | | | Preparation | | In shallow glass dish, whisk together mustard, vinegar, Worcestershire, garlic, rosemary, salt and pepper; add steak, turning to coat. Let stand for 10 minutes.
In greased grill pan or skillet, cook steak over medium-high heat for about 4 minutes per side or until browned but still pink inside.
Transfer to cutting board; let stand for 5 minutes before slicing thinly across the grain. | |