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Grilled flank steak

  • To score, lightly cut steak diagonally 1/8 inch deep and 1-1/2 inches apart, then cross-cut to form a diamond pattern.
  • For a spicy dish, add a pinch of
    cayenne pepper to the sauce.
  • If a barbecue is not available, grill in a heavy pan or on a stove-top grill or cook under a broiler.
  • * The USDA suggests cooking meat to an internal temperature of at least 160°F (71°C).

    Grilled flank steak
    with red bell pepper sauce

    Ingredients (serves 6-8)
    1 jar (12 ounces) roasted red bell peppers, drained
    1/2 cup DHC Núñez de Prado Extra Virgin Olive Oil, divided
    3-1/2 tablespoons Dijon mustard, divided
    2 tablespoons chopped fresh rosemary leaves
    4 garlic cloves, roughly chopped
    Coarse salt, as needed
    About 2 pounds beef flank steak (1 large or 2 small)
    Freshly ground black pepper, as needed
    Rosemary sprigs, for garnish

    1. To make the sauce: In a blender or food processor, puree red bell pepper, 1/4 cup olive oil, 1-1/2 tablespoons mustard, and 1/8 teaspoon salt; reserve.

    2. To make the marinade: Whisk together remaining 1/4 cup olive oil, remaining 2 tablespoons mustard, garlic, and rosemary; reserve.

    3. Lightly score flank steak on both sides in a diamond pattern. Coat both sides with marinade. Marinate, tightly sealed, in the refrigerator for 12 to 24 hours. Return to room temperature before cooking. Remove the steak from the marinade and pat it dry. Lightly season with salt.

    4. Grill over medium-hot heat, turning several times until steak is browned and just firm to the touch or until done (about 10 minutes for medium rare).*

    5. Let steak rest on a cutting board, covered with a tea towel, for 5 minutes. Sprinkle both sides with pepper. Slice steak across the grain into diagonal slices. Serve with red bell pepper sauce. Garnish with rosemary sprigs.

    Grilled flank steak

    Grill me! A few meaty facts:

    • Frozen meat should be thawed in the refrigerator, not on the counter.
    • Allowing meat to rest at room temperature for approximately 10 minutes prior to heat exposure allows for more even cooking.
    • Letting meat rest for about 5 minutes after cooking allows the meat to reabsorb some of the juices that escaped.
    • For safety reasons, never save or reuse a marinade.
    • When shopping for meat, put it last on your list to so that it stays cold as long as possible.
    • When choosing beef, look for a bright cherry-red color and meat that is firm to the touch.