Ingredients
1 beef flank steak (1-1/2 pounds)
2 tablespoons prepared mustard
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home dry-aging bags — age beef in your fridge, restaurant quality
Stackable quart containers — sauces, stocks, prep
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home dry-aging bags — age beef in your fridge, restaurant quality
Stackable quart containers — sauces, stocks, prep
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
in a large resealable plastic bag, combine the first seven ingredients; mix well. add beef; seal bag and turn to coat. refrigerate for several hours or overnight, turning once. drain and discard marinade. brush both sides of meat with mustard. grill, covered, over medium-hot heat for 5-10 minutes on each side (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170. slice thinly across the grain.