1
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
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.
Calories 253, Protein 34.3g, Carbohydrates 1.1g, Fat 11.5g.