Mustard-Marinated Hanger Steak
Message from Maggie:
After limping to the finish line of my work week, Mr. Magpie surprised me by coming home from Eastern Market on Friday afternoon with a bag of groceries including a hanger steak, Brussel sprouts, and sweet potato fries. Together we upgraded this recipe and let the steak marinate for 2 hours before putting it on the grill and then enjoying it.
Ingredients:
- 1 flank steak (1.5 pounds)
- 1/3 cup dry white wine
- 1/3 cup olive oil
- 1/3 cup Dijon mustard
- Salt and black pepper
- 1 shallot, chopped
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons chopped basil
Instructions:
- Place flank steak in a ziplock bag.
- In a medium bowl mix wine, olive oil, dijon, salt and pepper, and chopped basil.
- Pour marinate into ziplock and cover with marinade for 2 hours or overnight.
- Preheat grill and placing steak on it to cook until an internal thermometer registers at 145 degrees for medium rare- hotter if desiring a more well done steak.
Yields 3-4 servings
Allergens:
- This recipe is dairy free.
- This recipe is egg free.
- This recipe is gluten free.
- This recipe is nut free.
- This recipe is soy free.
Nutrition information:
Photographs:
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