Grilled Flank Steak

Dear Readers,

Below is a great recipe for grilled flank steak. I actually created this recipe a few years ago and use it all the time. The key is to make sure you marinate the meat for at least 4 hours and do not overcook the meat. Cooking meat is a challenge but the more you do it the easier it is. I recommend purchasing a food thermometer and using that as your guide and tool. I like the electric ones that show you when the meat is rare to well done. I am testing a few right now. I will let you know when I find the perfect meat thermometer. Enjoy the recipe.


Ingredients:

3 lbs flank steak (lean, London broil)
1 tablespoon Dijon mustard
1 garlic clove
¼ teaspoon black pepper corns
1 tablespoon teriyaki sauce
¼ cup chicken broth
2 bay leaves
¼ teaspoon salt
1 teaspoon garlic powder
2 teaspoons olive oil

Preparation:

Wash and trim extra fat off the meat and then pat dry. Crush the garlic and set aside into a small bowl. In a large zip lock bag, place the meat, Dijon mustard, garlic, black pepper corns, teriyaki sauce, chicken broth, olive oil, and bay leaves. Marinate the meat for 4 hours before cooking.

Instructions:

Turn the heat on medium and place meat in a grill pan. The side facing up, sprinkle some garlic powder and let cook for 4 minutes. Turn the meat and on the side facing up sprinkle garlic powder and salt. Pour the remainder of the liquid from the bag on the meat and cook for another 4 minutes until the meat is medium. Serve