Flank Steak in a Vinaigrette Marinade
adapted from Everyday Food
Hands-on time: 5 minutes
Marinate time: 2 -24 hours
Grill time: 10 minutes
Resting time: 10 minutes
1 Flank Steak
1/3 cup white wine vingear
¼ cup Dijon mustard (I used Kozlik’s Lime & Honey)
2 cloves fresh garlic, minced
1/3 cup extra virgin olive oil
Lots of freshly ground black pepper
¼ tsp Kosher salt
1. Whisk all marinade ingredients together. Lightly score the flank steak and rub marinade into the meat (probably half of the recipe – you can save the rest for another marinade or as dressing for salads). Place the steak in a zip lock baggie and let it marinate at room temperature for 2 hours or overnight in the fridge. Just make sure it comes to room temperature before grilling.
2. Grill steaks 5 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 10 minutes. This allows the meat to relax and become more tender.
3. Thinly slice meat across the grain (short side) and serve
Tips & Variations
My favourite sides in the summer is grilled asparagus with some shaved parmesan cheese or a simple salad. You can use any extra vinaigrette you have left over. For salad, I like romaine hearts and scallions. Check out the vegetable section for other options – spiced mango coleslaw is a nice choice.
Related links: Food and Drink recipes South Beach Diet