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Spicy American Barbecue Roasted Flank SteakA spicy mustard marinade turns a simple flank steak into a feast that is not only easy to prepare but one that will have your guests asking for more. Double the recipe so that you will have “leftovers” and get a bonus meal like fabulous fajitas, when tucked into a tortilla with roasted red peppers and onions. Ingredients:
Preheat oven to 500° and place a rack in the lowest position of the oven; or light grill. In a small bowl, combine the mustard and Beef & Burger Herb Rub to form a paste. Sprinkle both sides of the flank steak with salt and pepper. Line a baking sheet that has sides with foil. Place flank steaks on the foil and rub with the mustard paste, covering both sides with a generous amount. Let marinate for 30 minutes up to 1 hour. 20 minutes prior to roasting, remove the flank steak from the baking sheet by lifting it with both ends of the foil and set aside. Place the baking sheet on the lowest rack in the oven for 10 minutes. After the baking sheet has heated for 10 minutes lift the foil with the flank steak onto the pan and place back in the oven for 6 minutes, turn and cook for another 6 minutes. Check for doneness by cutting into the thickest part of the flank steak, which should be pink in the center for medium rare. If you would like it done a little more return to the oven for another couple of minutes (this is high heat, so don’t let it cook too much longer or it will get tough and dry out). Remove to a cutting board, cover with aluminum foil for 5 minutes before slicing on the diagonal and serving. Note: If grilling, place flank steak on grill, sear, turning to get a nice brown crust on both sides, about 5 minutes. Cook for another 6-8 minutes, turning every couple of minutes. Follow the same instructions as roasting for the remainder of the recipe. |
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