Mustard Coated Flank Steak
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Tablespoon|
|Crumbled thyme||2 Teaspoon|
|Fresh root ginger||2 Teaspoon, peeled and minced|
|Cracked black peppercorns||1⁄2 Teaspoon|
|Flank steak||3 Pound|
1. Mix all ingredients except beef in a small bowl.
2. Put steaks on a large plate or lasagna dish. Pour mustard sauce over steak and marinate covered for at least 6 hours or overnight, in refrigerator.
3. Cook over hot grill for about 6 minutes for each side (for medium rare).
4. Transfer to cutting board. Cut steaks diagonally across grain into 1/4 to 3/8 inch thick slices.