Herbed Flank Steak

The red wine really helps tenderize this steak – it was so very delicious. Serve with Sauteed Peppers and Onions for a great meal. Leftovers make a great addition to a cold salad – just slice thinly and toss with greens and dressing.

Herbed Flank Steak
Herbed Flank Steak

8 servings
221 calories per serving

2 lb. flank steak
¼ c Dijon mustard
¼ c dry red wine
1 large shallot, finely chopped
2 T oil
2 T fresh basil
1 T fresh oregano
1 T fresh thyme
1 t salt
½ t pepper
½ t garlic powder

Score meat with diagonal, shallow cuts and place in a zip loc. Mix the rest of the ingredients and pour into the bag, mix around well, seal and refrigerate 4-24 hours. Heat grill and cook meat 9 minutes each side or until desired doneness. Slice thinly across the grain.

Related Posts with Thumbnails

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>