Thank you, Ann Powell, for giving this recipe to me many, many years ago. It’s good dinner party fare since it’s so easy and yummy. Guaranteed to enhance any Memorial Day weekend grilling opportunity.
1/3 c Dijon mustard (or, if that’s lethal to you as it is to me, sub some other kind of mustard)
2 T soy sauce
1 T sour cream (I used sheep’s milk yogurt this time. Oh, tangy goodness!)
1-2 t fresh ginger, minced (you know your garlic press works magic on ginger, too, right?!)
thyme, salt and ground pepper
1 1/2-2lb piece of flank steak
1. Mix all marinade ingredients in a resealable bag.
2. Add flank steak to bag. Let it sit (overnight is best, but at least 3-4 hours)
3. Grill. Seven minutes each side should yield medium rare if you’re working with 1 1/2 lb of beef. Slice against the grain and serve.
Leftovers – which are rare – are really nice. Slice it thin and add to your fave salad. Yum.