This week I did a major clean out of our freezer. It had come to the point that I really wasn't sure what was looming in there, and I knew I needed to use some stuff up before I bought more at the store. Here's what's for dinner tonight....Lemon Glazed Flank Steak. This is a recipe from my mom, she's made it for years. It's SO good. I'm adding some twice baked potatoes (that my mom made and put in the freezer last time she was here) and some steamed brocolli. Try this recipe, it's a crowd pleaser, great for entertaining, and good if you're hungry for beef, but don't want to spend a fortune on steaks. The trick to flank steak is to grill it, let it rest for about 10 minutes, and then slice it very thinly against the grain of the meat. I might add a few tablespoons of honey to the marinade as one of my favorite things to get at "on the run" at Central Market, is Honey Glazed Flank Steak.
Lemon- Glazed Flank Steak
2 ½ pound flank steak
2 tablespoons prepared mustard
2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon onion powder
¼ teaspoon pepper
2 tablespoons butter, melted
1 tablespoon finely chopped fresh parsley
1 teaspoon fresh lemon juice
Make a paste of prepared mustard, dry mustard, salt, onion powder and pepper.
Score meat very lightly on both sides about 1-inch apart at right angles.
Rub mustard mixture into meat. Let stand 20 minutes before grilling.
Grill over hot fire, About 5 minutes per side.
Remove meat to platter. Cover with foil. Let stand 15 minutes before carving.
In small bowl combine butter, parsley and lemon juice., set aside.
Slice meat diagonally, about ¼ inch thick, arrange on platter.
Brush with butter mixture. Serve.
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