This is one my folks used to do often in the summer with all cuts of beef...chuck, sirloin, flank..whatever was available. Only three ingredients and proportions of mustard and salt depend on the size of the steak. —inpatskitchen
a 2 pound flank steak
two pound flank steak, scored on both sides
Yellow (ballpark) mustard
In This Recipe
On a rimmed baking sheet large enough to hold the steak, sprinkle a generous amount of salt to coat the bottom of the pan.
Slather enough mustard on one side of the steak to completely cover it. (You don't want to see steak)
Place the mustard coated side on to the pan and press down firmly to make sure the salt adheres.
Slather more mustard on the top side of the steak the same way and then sprinkle generously with more salt.
Cover with plastic wrap and refrigerate for at least 4 hours ( more if you have time).
Pull the steak out of the fridge and bring to room temperature.
Grill on a super hot grill for 4 to 5 minutes per side or until rare or medium rare, depending on your preference. Let rest for 5 to 10 minutes and then slice thinly across the grain on the diagonal.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!