Flank Steak Grilled With Grainy Mustard Marinadebeef, marinade 4 pounds lean flank steak; well trimmed -----marinade----- 1/4 cup grainy-style Dijon mustard 2 tablespoons lime juice 1 1/2 teaspoons reduced-sodium soy sauce 1 tablespoon hoisin sauce* 1 teaspoon Worcestershire sauce 1 teaspoon garlic; finely minced 1 teaspoon fresh ginger; finely minced freshly ground pepper to taste *Hoisin sauce is a thick sweet sauce made from soybeans, flour, chili, red beans, and red color sold in Chinese groceries or gourmet shops. Make sure you refrigerate after opening. Place the steak in a large glass or ceramic dish. In a medium bowl whisk the marinade ingredients together, pour over the meat, coat both sides, cover, and allow to marinate at room temperature for 1 hour or in the refrigerator 2 to 3 hours. Preheat an outdoor grill or a grill. Remove the steak from the marinade and grill for 5 minutes, on each side or until cooked to the desired doneness, basting occasionally with the marinade. Serve immediately, sliced on the bias. Variations: Lemon juice may be substituted for the lime juice. The steak can be served cold if desired. |
