This is a wonderful way to cook flank steak and it is extremely versatile. You can slice the steak and serve it with a side dish or two. You can also put the sliced steak on top of a salad, make a steak sandwich, or put it on nachos. Absolutely delicious!
1/2 cup or 120 ml olive oil
1/4 cup or 60 ml dry white wine
1/4 cup or 60 ml white wine vinegar or Balsamic vinegar
1 shallot, sliced thinly or 1/2 small onion, sliced thinly
2 cloves garlic, peeled and smashed
2 tablespoons or 30 ml Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Flank Steak, about 2 pounds
- Place all the ingredients except the flank steak in a Mason jar with a tight fitting lid. Shake the jar until the ingredients immulsify.
- Place the flank steak in a flat dish or large resealable plastic bag. Pour the marinade over the steak and make the entire surface of the steak is coated in the marinade. Allow the steaks to marinate for 1 – 2 hours at room temperature. Flip the steak over and redistribute the marinade once or twice while it sits.
- Grill the meat (either on a gas or charcoal grill outdoors or indoors on a cast iron grill pan on the stove): Preheat grill to medium-high. Place steak on grill and cook to your liking, about 6 minutes per side for medium-rare or about 8 minutes per side for medium. (Cooking time will vary due to thickness of your steak.) We ideally like to cook it to an internal temperature of 145 F.
- Remove the steak from the grill and place on a cutting board. Tent the steak loosely with foil. Allow the steak to rest for 5 – 10 minutes. Slice the steak thinly across the grain of the meat.