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!
- 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
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.
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!