We usually make fajitas out of the flank steaks, but I wanted something different and quick. This is is a nice light marinade and the steak can be cut up and served in a salad or on its own.
Ingredients
Flank Steak 2 to 3 lbs (The package I used was 3 lbs with 2 flank steaks)
1/3 cup Chardonnay (or another dry white wine)
1/3 cup olive oil
1/3 cup country dijon mustard
1 tsp onion powder
1 tsp garlic powder
2 tsp dried tarragon leaves
Salt and pepper to taste
In a gallon size ziplock bag combine all ingredients and seal. Keep in refrigerator for at least 2 hours.
Remove from refrigerator 30 minutes before grilling.
Grill 6 to 8 minutes on each side for medium-rare (130-135 degrees).
Remove from grill and tent with foil and let rest at least 5 minutes.
Ingredients
Flank Steak 2 to 3 lbs (The package I used was 3 lbs with 2 flank steaks)
1/3 cup Chardonnay (or another dry white wine)
1/3 cup olive oil
1/3 cup country dijon mustard
1 tsp onion powder
1 tsp garlic powder
2 tsp dried tarragon leaves
Salt and pepper to taste
In a gallon size ziplock bag combine all ingredients and seal. Keep in refrigerator for at least 2 hours.
Remove from refrigerator 30 minutes before grilling.
Grill 6 to 8 minutes on each side for medium-rare (130-135 degrees).
Remove from grill and tent with foil and let rest at least 5 minutes.
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