Mustard Herb Flank Steak

Flank steak is my favorite cut of steak; it is so versatile.

• Ready In: 15 mins
• Serves: 4
• Yields: 1 flank steak

Ingredients

• 1⁄4 cup Dijon mustard, grainy
• 1⁄4 cup  tarragon mustard (or 1/4 cup regular mustard tsp dried tarragon)
• 1  teaspoon dried tarragon
• 2  tablespoons olive oil
• 1⁄2 lemon, juice
• 2  tablespoons shallots, finely chopped
• 2  garlic cloves, minced
• 1⁄2 tablespoon fresh rosemary (or 1 tsp dry)
• 1⁄2 tablespoon fresh oregano (or 1 tsp dry)
• 1⁄2 tablespoon fresh sage (or 1/4 tsp dry)
• 1 1⁄2 lbs  flank steaks

Directions

1. Combine mustards, olive oil, lemon juice, shallots, garlic, rosemary, oregano and sage in a bowl.
2. Coat flank steak with mustard mixture and refrigerated, covered, for a couple of hours or overnight if you have the time.
3. Remove steak for fridge 1 hour prior to grilling.
4. Cook flank steak on preheated grill, 5 min per side or until preferred doneness.
5. Cover loosely with folil and let stand for 5 min before slicing thinly across the grain.