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LOCATION: Recipes >> Outdoor Cooking >> BARBEQUED FLANK STEAK

Print this Recipe    BARBEQUED FLANK STEAK

2 (1-1/2 lb) flank steaks, preferrably prime
6 large garlic cloves, sliced into thin slivers
1/4 cup Dijon Mustard
1 Tablespoon soy sauce
1/2 teaspoon dried thyme
Fresh thyme sprigs for garnish

Make small slits over surfaces of both steaks with sharp paring
knife and insert garlic slivers.

Combine mustard, soy sauce and thyme in small bowl and mix well.
Spread steaks generously on all sides with mixture. Place steaks
in glass or plastic pan and cover with plastic wrap. Refrigerate
6 hours or overnight.

When ready to cook, prepare grill. When coals are hot, grill steaks
about 5 minutes per side until pink inside. Make slit in center
of steaks to check degree of doneness. Cooking time will vary
depending on type of grill used and intensity of heat. Steaks also
can be broiled 4 to 5 inches from heat 5 to 6 minutes per side
approximately.

To serve: Cut steaks against grain into 1/4 inch slices. Arrange
slices of steak on serving platter and garnish with thyme . Makes
8 (6-ounce) servings.

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