| Grilled Mustard Coated Flank Steak
3 pounds of flank steak
1/2 cup of Dijon mustard
1/4 cup of soy sauce
2 tablespoons of heavy cream
2 teaspoons of crumbled thyme
2 teaspoons of fresh ginger root, peeled and minced
1/2 teaspoon of cracked black peppercorns
Mix all ingredients, except beef, in a small bowl. Put steaks on a large plate. Pour mustard sauce
over steak and marinate for about 6 hours or overnight, in refrigerator. Cook over hot grill for about
6 minutes for each side (for medium rare). Transfer to cutting board. Cut steaks on a diagonal across
grain into 1/4 to 3/8 inch thick slices. Heat the marinade and pour over slices before serving. Serves 6. |
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