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Mustard and Pepper Flank Steaks
Phil's sister, Becky, introduced us to this recipe for flank steaks. We love it
for being so tasty and for being equally appropriate to every day use and presentation
on the good china.
We hasten to add that you can substitute turkey tenderloins for the flank steaks by adding
a couple minutes to the cooking time to allow for the thicker cut of the meat.
| 2/3 c. Dijon mustard |
1/4 c. soy sauce |
| 2 T. heavy cream |
1 t. fresh thyme |
| 2 t. ginger root, peeled and chopped |
1 t. coarsely crushed black peppercorns |
| 2 flank steaks (about 1 1/4 pound each) |
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- Combine the mustard, soy sauce, cream, thyme, ginger, and peppercorns in a Ziplock bag.
Add the flank steaks. Coat them thoroughly with the marinade. Refrigerate for at least
6 hours (overnight would be better). Allow 1 hour to bring the steaks to room temperature
before grilling.
- If you are grilling the steaks, allow 6 to 8 minutes per side 5 inches from the heat.
If broiling, keep the steaks 4 to 5 inches from the heat and allow 6 minutes per side.
(Flank steaks are too thin to use a thermometer, so you can only test by making a small
incision.) Transfer the meat to a cutting board, cover loosely with foil, and let it rest
5 to 10 minutes.
- To serve, slice on the diagonal, against the grain. The slices should be about 1/4 inch thick.
6 servings
Source: Betty Rosbottom, American Favorites
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