Prep Time - 65 Min | Cook Time - 6 Min | Cook Time - 10 Min
Prep Time - 65 Min | Cook Time - 6 Min | Cook Time - 10 Min
Beef
1.6kg flank steak
Marinade
100ml olive oil
20g garlic, crushed
80g Dijon mustard
Sea salt and cracked pepper
Serving Suggestions
Chargrilled baby capsicums
Chargrilled radicchio
Chimichurri Sauce
Bittersweet greens
Combine oil, garlic, mustard and seasoning in a bowl. Place steak in a gastronorm, pour over marinade. Leave in the cool room to marinate for at least 1 hour.
Bring steaks to room temperature before cooking.
Remove steaks from marinade and cook on a hot grill for 2-3 minutes each side or to an internal temperature of 49°C. Leave to rest for half the cooking time, lightly covered in foil.
Slice thinly and serve with chimichurri sauce and grilled vegetables.
