Yield: 6 Servings
Measure | Ingredient |
---|---|
⅓ cup | Vegetable oil |
3 tablespoons | Red wine vinegar |
1 \N | Clove garlic, minced |
1 teaspoon | Dried basil |
1 teaspoon | Dijon mustard |
¼ teaspoon | Each pepper and granulated sugar |
1 \N | Flank steak (about 1 1/2 lb) |
\N \N | Salt |
In large shallow glass dish, whisk together oil, vinegar, garlic, basil, mustard, pepper and sugar; add steak, turning to coat. Cover and marinate in refrigerator for at least 8 hours or up to 24 hours, turning occasionally. Let stand at room temperature for 30 minutes.
Reserving marinade, place steak on greased grill over medium-high heat; grill, brushing occasionally with marinade, for 5 to 7 minutes per side for medium-rare or to be desired doneness. Transfer to cutting board; tent with foil and let stand for 5 minutes. Season with salt to taste. To serve, slice diagonally across the grain into thin slices. Makes 6 servings Typed in MMFormat by cjhartlin@...
Source: Canadian Living 20th Anniversary Cookbook.