Old No. 7 Flank Steak
Yield
4 servingsPrep
10 minCook
10 minReady
10 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, steak
flank , (1/2 inch thick) |
|
| 1 | clove |
garlic
minced |
|
| 2 | teaspoons |
dry mustard
|
|
| ¼ | cup |
whiskey
|
* |
| 1 | x |
vegetable oil
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, steak
flank , (1/2 inch thick) |
|
| 1 | clove |
garlic
minced |
|
| 1E+1 | ml |
dry mustard
|
|
| 59 | ml |
whiskey
|
* |
| 1 | x |
vegetable oil
|
*
|
| 3E+1 | ml |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Score the flank steak with a sharp knife, about ⅛ inch deep, in a diamond pattern; set aside.
Mash the garlic with the mustard.
Stir in the whiskey; pour mixture over the steak and refrigerate, covered, overnight.
(Easiest done in a Zip-Loc bag).
Set out at room temperature for 2 hours before cooking.
Grill, using charcoal or gas grill. Cook over high heat 3 to 5 minutes per side, dotting each side with butter while cooking.
Slice the steak immediatly by cutting across the grain into ¼ inch thick slices.
Sprinkle with salt and pepper. Makes 4 servings.
