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Grilled Flank Steak with Mustard & Black Pepper Butter

1 1/2-lbs flank steak
4-cloves garlic, chopped
2-shallots, chopped
2-tbsp Dijon mustard
2-tbsp soy sauce
1/4-cup red wine
1-tsp honey
1/4-cup olive oil

1/2-cup butter
2-tsp grainy mustard
2-tsp cracked black pepper
Salt and freshly ground black pepper

Trim steak and score the surface in 2-inch spaces
Score again crossing the first set of scores to form a crossing pattern
Place in a large dish
Whisk together the garlic, shallots, Dijon, soy sauce, wine, honey & olive oil; Pour over steak
Marinate at room temperature for 30 minutes or in the fridge for up to 4 hours
In a food processor or with a hand blender, combine all butter ingredients
Place in a small bowl and place in the fridge just up until one hour before serving
Preheat grill on high
Grill steak about 4 minutes per side or until medium rare
Place the steak on a carving board and let stand for 5 minutes
Slice thinly against the grain into thin strips
Spread the butter over the slices and serve

Flank steak should be served medium rare to rare, and cut against the grain for best flavour and tenderness