Recipe – Grilled Marinated Beef Flank Steak
This recipe was put together with summer and Father’s Day meals in mind! Our merchants make it easy to add your favorite items to your Mercato cart and place an order for local delivery or pickup downtown! Order once from multiple merchants and simplify your celebrations!
* 1 flank steak, 2 – 2 1/2 pounds, Penny’s Meats
* 1/3 cup dry white wine
* 1/3 cup extra virgin olive oil, Green Olive Company
* 1/3 cup Dijon mustard
* 2 shallots, chopped, MINI-SUPER
* 3 cloves of garlic, minced, MINI-SUPER
* pinch of crushed red pepper (optional)
* salt and pepper
Half pan deluxe baby green salad, Pastaria
Domaine Collin Crémant de Limoux Brut Cuvée Rosé, The Barrel and Bottle
Brownie of the Day, The Pastry Factory
Start grill and allow temperature to reach a medium high heat before grilling flank steak.
In a small bowl, combine the Dijon, garlic, olive oil, wine, crushed red pepper, salt and pepper. Pour the marinade over the flank steak, cover and allow to marinate overnight or up to 2 hours in the fridge.
Half an hour before serving, remove the steak from the refrigerator and start grill.
Sprinkle with salt and pepper.
Discard the remaining marinade.
Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain.
Enjoy fresh, local, and authentic!