To score, lightly cut steak diagonally
1/8 inch deep and 1-1/2 inches apart, then cross-cut
to form a diamond pattern.
For a spicy dish, add a pinch of
cayenne pepper to the sauce.
If a barbecue is not available, grill in a heavy
pan or on a stove-top grill or cook under a broiler.
* The USDA suggests cooking
meat to an internal temperature of at least 160°F
Grilled flank steak
with red bell pepper sauce
1 jar (12 ounces) roasted red bell peppers, drained
1/2 cup DHC Núñez
de Prado Extra Virgin Olive Oil, divided
3-1/2 tablespoons Dijon mustard, divided
2 tablespoons chopped fresh rosemary leaves
4 garlic cloves, roughly chopped
Coarse salt, as needed
About 2 pounds beef flank steak (1 large or 2 small)
Freshly ground black pepper, as needed
Rosemary sprigs, for garnish
1. To make the sauce: In a blender
or food processor, puree red bell pepper, 1/4 cup
olive oil, 1-1/2 tablespoons mustard, and 1/8 teaspoon
2. To make the marinade: Whisk together remaining
1/4 cup olive oil, remaining 2 tablespoons mustard,
garlic, and rosemary; reserve.
3. Lightly score flank steak on both sides in
a diamond pattern. Coat both sides with marinade.
Marinate, tightly sealed, in the refrigerator for
12 to 24 hours. Return to room temperature before
cooking. Remove the steak from the marinade and
pat it dry. Lightly season with salt.
4. Grill over medium-hot heat, turning several
times until steak is browned and just firm to the
touch or until done (about 10 minutes for medium
5. Let steak rest on a cutting board, covered
with a tea towel, for 5 minutes. Sprinkle both sides
with pepper. Slice steak across the grain into diagonal
slices. Serve with red bell pepper sauce. Garnish
with rosemary sprigs.
Grill me! A few meaty
- Frozen meat should be thawed in the refrigerator,
not on the counter.
- Allowing meat to rest at room temperature for
approximately 10 minutes prior to heat exposure
allows for more even cooking.
- Letting meat rest for about 5 minutes after
cooking allows the meat to reabsorb some of the
juices that escaped.
- For safety reasons, never save or reuse a marinade.
- When shopping for meat, put it last on your
list to so that it stays cold as long as possible.
- When choosing beef, look for a bright cherry-red
color and meat that is firm to the touch.