Mustard and Herb-Grilled Flank Steak
For the Steak Marinade:
1/2 cup mustard of your choosing
1/4 cup white vinegar
1/4 cup vegetable oil
1/2 large tomato
2 Tbsps. white wine
1/2 clove garlic (more if you enjoy garlic)
1 Tbsp. salt
1 cup parsley leaves
3/4 cup dill sprigs
1/4 cup basil leaves
jalapeño to taste
1/4 cup chives, sliced
1 to 11/2 lbs. flank steak
For the Marinade: Put everything for the steak marinade (from mustard through the jalapeño) in a food processor or blender; process until smooth. Remove to bowl or large cup, and stir in chives.
Season steak very well and pour on about 1/2 cup of the marinade (save the rest for tomato salad and sauce).
Cover the steak with the marinade; let sit for at least an hour.
Preheat the grill to high. Grill the steak to desired doneness.
Let rest. Slice thinly.
If serving cold or at room temperature, do not slice until ready to serve. This can be made a couple of hours ahead of time.
Serves 4 to 6.
Daniel Stern, the former executive chef of Le Bec-Fin, is a Philadelphia-based
chef. You can find him at: www.diningdifferent.com
The Schmooze News
Everything about Kosher
The Schmooze Kosher Recipes
Jewish Communities of the World