Grilled Flank Steak with Sherry-Mustard Sauce
By
Lynette !
@breezermom
10
Great way to prepare a less expensive cut of steak. Requires 8 hours of marinating time and the sauce needs to chill for an hour. Plan ahead and this will be ready to serve in no time. Marinating and chilling time is not included in prep time.
Blue Ribbon Recipe
Thanks to the marinade, this steak is delicious. Flank steak can be tough, but this is nice and juicy. The mix of sherry, Dijon mustard, and ginger really permeate the meat and make each bite delicious. The sherry-mustard sauce is creamy and very flavorful.
Ingredients
-
STEAK
-
1 1/2 lbflank steak
-
1/3 cdry sherry (not cooking sherry)
-
1/3 csoy sauce
-
2 Tbspgreen onions, chopped
-
1 Tbspcracked black pepper
-
2 tspcoarse grained Dijon mustard
-
1 tspfresh ginger; peeled and chopped
-
SHERRY-MUSTARD SAUCE
-
8 ozplain yogurt (low-fat is fine)
-
2 Tbspgreen onion, chopped
-
2 Tbspdry sherry (not cooking sherry)
-
2 tspcoarse grained Dijon mustard
-
1 pinchsalt
How to Make Grilled Flank Steak with Sherry-Mustard Sauce
- Score the steak 1/4 inch deep on both sides; place in a large shallow dish.
- Combine 1/3 cup sherry and next five ingredients in a small bowl; stir well.
- Pour the marinade mixture over steak; cover and marinate in the refrigerator for 8 hours.
- For the sauce: Combine all sauce ingredients in a small bowl; stir well. Cover and chill 1 hour.
- Remove the steak from the marinade; discard marinade. Grill steak over medium coals or broil for 6 inches from heat for 6 to 8 minutes on each side or until your desired degree of doneness.
- To serve, slice diagonally across the grain into thin slices. Serve with Sherry-Mustard Sauce.
About Grilled Flank Steak with Sherry-Mustard Sauce
Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Collection: Grilling Favorites
Other Tag: Quick & Easy
Hashtag: #flank steak
