grilled flank steak with sherry-mustard sauce
(3 ratings)
Great way to prepare a less expensive cut of steak. Requires 8 hours of marinating time and the sauce needs to chill for an hour. Plan ahead and this will be ready to serve in no time. Marinating and chilling time is not included in prep time.
Blue Ribbon Recipe
Thanks to the marinade, this steak is delicious. Flank steak can be tough, but this is nice and juicy. The mix of sherry, Dijon mustard, and ginger really permeate the meat and make each bite delicious. The sherry-mustard sauce is creamy and very flavorful.
— The Test Kitchen
@kitchencrew
(3 ratings)
yield
5 serving(s)
prep time
15 Min
cook time
15 Min
method
Grill
Ingredients For grilled flank steak with sherry-mustard sauce
- STEAK
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1 1/2 lbflank steak
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1/3 cdry sherry (not cooking sherry)
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1/3 csoy sauce
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2 Tbspgreen onions, chopped
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1 Tbspcracked black pepper
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2 tspcoarse grained Dijon mustard
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1 tspfresh ginger; peeled and chopped
- SHERRY-MUSTARD SAUCE
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8 ozplain yogurt (low-fat is fine)
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2 Tbspgreen onion, chopped
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2 Tbspdry sherry (not cooking sherry)
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2 tspcoarse grained Dijon mustard
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1 pinchsalt
How To Make grilled flank steak with sherry-mustard sauce
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1Score the steak 1/4 inch deep on both sides; place in a large shallow dish.
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2Combine 1/3 cup sherry and next five ingredients in a small bowl; stir well.
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3Pour the marinade mixture over steak; cover and marinate in the refrigerator for 8 hours.
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4For the sauce: Combine all sauce ingredients in a small bowl; stir well. Cover and chill 1 hour.
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5Remove the steak from the marinade; discard marinade. Grill steak over medium coals or broil for 6 inches from heat for 6 to 8 minutes on each side or until your desired degree of doneness.
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6To serve, slice diagonally across the grain into thin slices. Serve with Sherry-Mustard Sauce.
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