posted by LauraAlice 10-12-100 3:55 AM
Flank Steak with Balsamic Vinegar Marinade
1/4 tsp. ground red pepper (cayenne)
1 tsp. freshly ground black pepper
5 plump garlic cloves, pressed
3 Tbl. prepared brown mustard (he used Dijon)
1 Tbl. horseradish
3 Tbl. balsamic vinegar
1/4 cup canola oil
Kosher salt to taste
2 flank steaks (about 2 lbs. each)
In a mixing bowl, combine red pepper, black pepper, garlic, mustard, and horseradish. Blend thoroughly, then whisk in vinegar. Slowly whisk in oil, beating vigorously to make a thick emulsion.
Place flank steaks in a large resealable plastic bag. Add marinade and seal bag tightly. Massage bag to coat meat with marinade. Refrigerate, turning occasionally, for at least 2 hours or up to 8. Bring meat to room temperature before grilling.
Evenly coat a clean grill rack with vegetable oil spray. Heat grill until hot. Remove flank steaks from marinade and place on a large platter. Season generously with salt. Grill for 4 minutes on each side for rare. If meat is thick, grill 1 more minute on second side. Let steaks rest on a carving board for 5 minutes.
Carve into thin slices on an angle across grain and serve with juices.