Grilled Marinated Flank Steak

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Every so often, there’s just one recipe that will just blow your mind away. This month, this marinated grilled flank steak was that one! It was just out-of-this-world good, and by that, I mean it was almost as good as that one time I made roast beef and cried. In other words, this is one excellent recipe that I concocted in a ‘foreign’ kitchen. (We weren’t at our place. We were house-sitting.) I was impressed!

Ingredients

  • 1 lb flank steak
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon fennel
  • 3/4 teaspoon salt
  • 1 tablespoon white sugar
  • 1/2 freshly ground black pepper
  • 1 tablespoon dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon paprika
  • 2 cloves garlic, roughly chopped

Directions
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Place the chopped garlic, cumin and fennel in a mortar and pound it into a paste. This may take some time.

Add mustard, red wine vinegar, oil, sesame oil, salt, sugar, pepper and paprika in the mortar and mix until a consistent texture is formed.

Lightly score the flank steak on both sides, with cuts about an inch apart.

Place the steak in a gallon ziplock bag and pour the marinade into the bag.

Massage the marinade into the steak, and allow the steak to marinate in the refrigerator for at least two hours.

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When it’s time to cook, turn the grill up to it’s highest setting, and let the flank steak cook for 6-8 minutes on each side, depending on how you like the meat to be done.

After removing from the grill, place the steak on a plate, and cover the plate with aluminium foil for 10 minutes.

After 10 minutes, slice and serve. Enjoy!

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