Marinated Flank Steak With Mustard Sauce

Works well for a dinner party, barbecue party or Sunday dinner for the family. Serve with warm corn muffins/bread and salads, goes well with a rice/veggie salad.You'll get many compliments.

• Ready In: 24 hrs 8 mins
• Serves: 12

Ingredients

• 2  cups buttermilk
• 1⁄4 cup mustard (use your favorite, I use Dijon)
• 3 -4  garlic cloves, smashed
• 2  tablespoons low sodium soy sauce
• 2  tablespoons extra virgin olive oil
• 2  teaspoons paprika
•  cayenne pepper (a few grains)
• 1⁄2 teaspoon dried marjoram
• 2 (1 1/2lb)  lean flank steak, trimmed
•  vegetable oil cooking spray

• mustard sauce

• 1 1⁄4 cups plain low-fat yogurt
• 1⁄4 cup red wine vinegar
• 2  tablespoons Dijon mustard
• 1  tablespoon  grated parmesan cheese
• 1  tablespoon extra virgin olive oil
• 2  garlic cloves, smashed
• 1⁄4 teaspoon dried marjoram
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
•  minced fresh parsley (optional)

Directions

1. Combine first 8 ingredients, for marinade, in a large, shallow non-mental dish; stir well.
2. Add steaks, turning to coat.
3. Cover and marinate in refrigerator at least 2 hours or overnight, turning steaks occasionally.
4. Steaks can be marinated in a zip lock bag, remove air and seal tightly, turn bag now and then.
5. Remove steaks from marinade and discard marinade.
6. Place steaks on a rack coated with vegetable spray and place rack in a roasting pan.
7. Broil 5 inches from heat- 4 minutes on each side or to desired degree on doneness.
8. OR barbecue to your liking.
9. To serve, cut steak diagonally across grain into thin slices. Serve chilled or at room temperature with mustard sauce.
10. Mustard Sauce: Combine first 9 ingredients in a small bowl; stir well. Cover and chill thoroughly.
11. Garnish with fresh parsley if desired.