Broiled Dijon flank steak
Chatelaine
* PLUS Broiling Time: 16 minutes, Marinating Time: 180 minutes
Ingredients
-
3 tbsp
Dijon
mustard
-
1 tbsp
soy sauce
-
1 tbsp
grated fresh
ginger
, or 1 tsp ground dry ginger
-
1/2 tsp
dried
thyme leaves
-
1/2 tsp
coarsely ground black
pepper
-
1 kg
flank
steak
Instructions
- Stir Dijon with soy, ginger and thyme. Spread over both sides of steak, then sprinkle with black pepper. For maximum flavour penetration, place steak, folding in half if needed, in a resealable plastic bag or in a flat dish. Seal or cover with plastic wrap. Refrigerate for at least 3 hours or overnight.
- When ready to cook, preheat broiler. Place steak, including marinade coating, on broiler tray.
- Broil on the top rack until seared and browned, about 8 to 10 minutes per side for medium-rare, or until done as you like. (We find when flank steak is cooked to more than medium it tends to be tough.) Place on cutting board and thinly slice meat across the grain.
Nutrition (per serving)
- Calories
- 253,
- Protein
- 34.3 g,
- Carbohydrates
- 1.1 g,
- Fat
- 11.5 g,