This was a flavorful steak recipe that I tried from Ina Garten's Foolproof cookbook. Instead of flank steak, I used strip steak. I marinated the steak the morning of the dinner, and all Daniel had to do was grill it! My girls liked this steak recipe (more than my salmon that I cooked that night with tomatoes).
Mustard-marinated flank steak (~from Ina Garten's "Barefoot Contessa Foolproof" cookbook)
Ingredients:
1 flank steak (2-2.5 lb)
1/3 cup try white wine
1/3 cup olive oil
1/3 Dijon mustard
1 teaspoon salt and 1/2 teaspoon pepper
2 chopped shallots
1 Tablespoon minced garlic (3 cloves)
2 Tablespoons coarsely chopped fresh Tarragon leaves (didn't use this because didn't have this)
Directions:
1) Place steak in glass or porcelain dish
2) Score steak to make criss-cross pattern
3) Make marinade. Whish together wine, olive oil, mustard, salt and pepper. Stir in shallots and garlic. Pour marinade on top of steak. If have tarragon- then sprinkle on top.
4) Cover steak and marinade for at least 2 hours, preferably overnight
5) 30 min before serving, grill the steak
Mustard-marinated flank steak (~from Ina Garten's "Barefoot Contessa Foolproof" cookbook)
Ingredients:
1 flank steak (2-2.5 lb)
1/3 cup try white wine
1/3 cup olive oil
1/3 Dijon mustard
1 teaspoon salt and 1/2 teaspoon pepper
2 chopped shallots
1 Tablespoon minced garlic (3 cloves)
2 Tablespoons coarsely chopped fresh Tarragon leaves (didn't use this because didn't have this)
Directions:
1) Place steak in glass or porcelain dish
2) Score steak to make criss-cross pattern
3) Make marinade. Whish together wine, olive oil, mustard, salt and pepper. Stir in shallots and garlic. Pour marinade on top of steak. If have tarragon- then sprinkle on top.
4) Cover steak and marinade for at least 2 hours, preferably overnight
5) 30 min before serving, grill the steak
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