Grilled Flank Steak with Sherry-Mustard Sauce

By Lynette !
@breezermom

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.

Rating:

★★★★★ 1 vote

Comments:

7 Comments

Serves:

Prep:

15 Min

Cook:

15 Min

Method:

Grill

Blue Ribbon Recipe

Notes from the Test Kitchen:
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

1 1/2 lb: flank steak
1/3 c: dry sherry (not cooking sherry)
1/3 c: soy sauce
2 Tbsp: green onions, chopped
1 Tbsp: cracked black pepper
2 tsp: coarse grained Dijon mustard
1 tsp: fresh ginger; peeled and chopped
8 oz: plain yogurt (low-fat is fine)
2 Tbsp: green onion, chopped
2 Tbsp: dry sherry (not cooking sherry)
2 tsp: coarse grained Dijon mustard
1 pinch: salt

How to Make Grilled Flank Steak with Sherry-Mustard Sauce

Step-by-Step

1Score the steak 1/4 inch deep on both sides; place in a large shallow dish.
2Combine 1/3 cup sherry and next five ingredients in a small bowl; stir well.
3Pour the marinade mixture over steak; cover and marinate in the refrigerator for 8 hours.
4For the sauce: Combine all sauce ingredients in a small bowl; stir well. Cover and chill 1 hour.
5Remove 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.
6To serve, slice diagonally across the grain into thin slices. Serve with Sherry-Mustard Sauce.