Ingredients
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1/4 cup Dijon mustard, grainy
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1/4 cup tarragon mustard (or 1/4 cup regular mustard tsp dried tarragon)
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1 teaspoon dried tarragon
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2 tablespoons olive oil
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1/2 lemon, juice
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2 tablespoons shallots, finely chopped
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2 garlic cloves, minced
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1/2 tablespoon fresh rosemary (or 1 tsp dry)
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1/2 tablespoon fresh oregano (or 1 tsp dry)
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1/2 tablespoon fresh sage (or 1/4 tsp dry)
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1 1/2 lbs flank steaks
Instructions
- Combine mustards, olive oil, lemon juice, shallots, garlic, rosemary, oregano and sage in a bowl.
- Coat flank steak with mustard mixture and refrigerated, covered, for a couple of hours or overnight if you have the time.
- Remove steak for fridge 1 hour prior to grilling.
- Cook flank steak on preheated grill, 5 min per side or until preferred doneness.
- Cover loosely with folil and let stand for 5 min before slicing thinly across the grain.