Shelly's Recipe

HERB-SCENTED FLANK STEAK

Category: Beef Steaks

1 2- to 2 1/2-pound beef flank steak
1/4 cup Dijon-style mustard
1/4 cup dry red wine
1 large shallot, finely chopped
2 tablespoons olive oil
2 tablespoons snipped fresh basil
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh thyme
1 teaspoon salt
1/2 teaspoon cracked black pepper

Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a large resealable plastic bag set in a shallow dish.

For marinade, in a small bowl, combine mustard, wine, shallot, oil, basil, oregano, thyme, salt and pepper. Pour marinade over steak. Seal bag; turn to coat. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain steak, reserving marinade.

For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium (160F), turning and brushing with marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on rack over heat. Cover; grill as above.) Discard any remaining marinade.

To serve, thinly slice steak diagonally across the grain. Makes 8 to 10 servings.