BROILED FLANK STEAK with CITRUS-HONEY MUSTARD MARINADE
Adapted via SouthernLiving
Serves: 5 to 6
♦ 1/3 cup honey
♦ 1/4 cup orange juice
♦ 1/4 cup olive oil
♦ 3 tbsp coarse-grained Dijon mustard
♦ 2 tbsp red wine vinegar
♦ 1/4 tsp salt
♦ 1/4 tsp freshly ground pepper
♦ One 2 to 3 pound flank steak
♦ Salt and pepper, to taste
Make the marinade: Whisk together all ingredients; pour into a large freezer bag and set aside.
Prepare the steak: set the steak on a cutting board – cut away any tough connective tissues you see on the surface, then make horizontal cuts an inch apart across the grain of the meat (these should be about 1/4-inch deep, but can be slightly deeper if there is a thicker part of the steak). Place steak in the freezer bag with the marinade, turning it over several times to spread the marinade. Place the bag in a glass bowl, and set in refrigerator – marinate for at least 2 hours or overnight (setting the steak in the marinade the morning of, then taking it out for dinner is the perfect amount of time!)
Take the steak out of the refrigerator an hour before cooking, allowing it to sit at room temperature (a crucial step). When ready to cook, set the oven to broil – allow to preheat for a few seconds; adjust top oven rack to the upper shelf. Remove the steak from the marinade and set on a broiler pan – place in oven and cook for 4 to 5 minutes per side (for medium rare). Remove from the oven and tent with foil, allowing the steak to rest for 10 minutes – slice it thinly across the grain and serve.
Read more about this dish and my musical pairing by clicking HERE.