Marinated Flank Steak With Mustard Sauce
"Works well for a dinner party, barbecue party or Sunday dinner for the family. Serve with warm corn muffins/bread and salads, goes well with a rice/veggie salad.You'll get many compliments."
photo by Derf2440
- Ready In:
- 24hrs 8mins
- Ingredients:
- 20
- Serves:
-
12
ingredients
- 2 cups buttermilk
- 1⁄4 cup mustard (use your favorite, I use Dijon)
- 3 -4 garlic cloves, smashed
- 2 tablespoons low sodium soy sauce
- 2 tablespoons extra virgin olive oil
- 2 teaspoons paprika
- cayenne pepper (a few grains)
- 1⁄2 teaspoon dried marjoram
- 2 (1 1/2 lb) lean flank steak, trimmed
- vegetable oil cooking spray
-
mustard sauce
- 1 1⁄4 cups plain low-fat yogurt
- 1⁄4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon grated parmesan cheese
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, smashed
- 1⁄4 teaspoon dried marjoram
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- minced fresh parsley (optional)
directions
- Combine first 8 ingredients, for marinade, in a large, shallow non-mental dish; stir well.
- Add steaks, turning to coat.
- Cover and marinate in refrigerator at least 2 hours or overnight, turning steaks occasionally.
- Steaks can be marinated in a zip lock bag, remove air and seal tightly, turn bag now and then.
- Remove steaks from marinade and discard marinade.
- Place steaks on a rack coated with vegetable spray and place rack in a roasting pan.
- Broil 5 inches from heat- 4 minutes on each side or to desired degree on doneness.
- OR barbecue to your liking.
- To serve, cut steak diagonally across grain into thin slices. Serve chilled or at room temperature with mustard sauce.
- Mustard Sauce: Combine first 9 ingredients in a small bowl; stir well. Cover and chill thoroughly.
- Garnish with fresh parsley if desired.
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Reviews
-
Excellent! I rarely use the phrase "to die for" this marinade fits the description. While the Mustard Sauce delicious, it was soon abandoned. No one wanted to mess with the superb taste of the marinaded steak. I made the recipe as directed and marinated the steak for 6 hours. I served the steak with your Tomatoes Provencale and chia's New Potato Salad. Thanks Dorothy, this recipe is a treasure! -
This was very good. The sauce made this steak. You don't taste the marinade if you use the sauce. This was a keeper for my husband. I will use this sauce on other dishes. -
I am always looking for a different marinade for flank steak. We used this one and really, it was just ok. It does have possibilities, though. I think next time I'll load it up with garlic, and add some sliced onions, and rosemary and lots of freshly cracked peppercorns. -
I am a bit opposite of the other two reviewers in that my family thought the sauce was the star of this recipe and the steak was okay. I had marinated the steak overnight only to be greeted by a massive thunderstorm by dinnertime, thus rendering our barbeque grill unusable. We ended up broiling the steak, which got an odd flavor from the buttermilk. I suspect it would have been so much better on the grill but did not want to risk my husband's well being with all the lightning and rain. :) At any rate, the sauce was sublime! I used Creole mustard which gave it a great kick and then we made the most wonderful discovery. I made Roasted Sweet Potato Sticks #55989 to serve along with this recipe and we found that this mustard sauce made the absolute PERFECT dip for the sweet potato sticks. In fact, I plan to make this mustard sauce again and again to serve with the sweet potatoes and have already made the recipe again last night. Thanks for sharing a great recipe. I will try the steak again when it is safe to barbeque outside, I'm sure the smoky grill flavor will compliment the tang of the buttermilk marinade much better! -
This is an easy and delicious recipe! I grilled the flank-steak to medium-well and it was still very juice and tasty from the marinade -- do it all day or at least several hours. Did not need the sauce, but was extra good with. Agree it goes great with cornbread! And grill some zucchini while you're at it -- sweet compliment.
RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
<p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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