Yield: 1 servings
|½ cup||Italian dressing|
|2 tablespoons||Dijon-style mustard|
|2 teaspoons||Cracked or coarsely ground black pepper|
|\N \N||One 1-pound beef flank steak|
In a small bowl, combine the dressing and mustard. Rub the pepper into both sides of the steak; place the steak in a shallow dish. Pour ¼ cup of the marinade mixture over the steak, coating both sides evenly; cover and chill the remaining ¼ cup marinade. Cover the steak and marinate in the refrigerator for at least 3 hours, or overnight. Preheat the grill. Brush the steak with the remaining marinade and grill for 12 to 14 minutes for medium doneness, or to desired doneness beyond that, turning halfway through the grilling. Remove the steak from the grill and slice thinly across the grain. Serve immediately.
Converted by MC_Buster.
NOTES : 4 servings
Converted by MM_Buster v2.0l.