Zesty Flank Steak

By Paul Briand

I didn’t have to look beyond my refrigerator to find this recipe, specifically the squeeze bottle of French’s Brown Mustard there on the door shelf.

It’s a combination marinade/topping for the steak that I also used to cook hamburger sliced Vidalia onions, red peppers and green peppers, all on the grill.

Ingredients

1 cup balsamic salad dressing

1/3 cup French’s Spicy Brown Mustard

2 teaspoons minced garlic

1 1/2 pounds flank steak

Directions

1. Mix the dressing, mustard and garlic together in a bowl, reserving a third of the mixture;

2. Place steak and remaining marinade in leak-proof zip-tight storage bag and let sit in the refrigerator for up to three hours, a minimum of a half hour;

3. Over medium-high heat, grill steak to preferred doneness;

4. Let steak rest for three minutes, then cut in slices against the bias, drizzle some of the reserved sauce over the slices and serve.

For the vegetables, use a brush to lightly coat the vegetables with the marinade on each side as they grill. Remove from heat as each side begins to blister.

Click here for recipe card.