Marinated Flank Steak

Both Mike and I grew up disliking steak.  It wasn't until our "adult" years, that we both realized how much we enjoy a well prepared steak.  It turns out it wasn't steak that we disliked--it was over cooked, tough, hunks of dry meat that we disliked. (Sorry to our moms--we know you were busy during dinner time!)

When I saw this recipe in a magazine, I knew I had to add it to our menu.  The marinade gives the steak a delicous taste and makes the meat nice and tender.  I would have prefered my steak to be slightly more well-done, but since this was my first time making a steak that is supposed to be served pink, I think it turned out well!

Marinated Flank Steak

Serves 6

You will need:
2 Tablespoons canola oil
2 Tablespoons red wine vinegar
2 Tablespoons honey dijon mustard
2 Tablespoons ketchup
2 cloves garlic, chopped
1 teaspoon Italian seasoning
1-3/4 pounds flank steak
1/2 teaspoon salt
1/4 teaspoon black pepper

1.  Whisk canola oil, vinegar, mustard, ketchup, garlic, and Italian seasoning in a medium bowl.

2.  Combine with steak in a large Ziploc bag and refrigerate for at least 4 hours, or overnight.

3.  Remove steak from marinade and season with salt and pepper.

4.  Broil or grill steak for 3 minutes on each side, or until the steak reaches an internal temperature of 125 degrees.

5.  Let the steak stand for 5 minutes, then slice thinly against the grain.

Source:  Family Circle