Using a sharp knife, score the surface of the flank steak
wit shallow diagonal cuts at 1-inch intervals, making diamond shapes. Repeat on other side
of steak.
In a large resealable plastic bag, combine lemon juice,
mustard, Worcestershire sauce, garlic, and hot pepper sauce. Add prepared flank steak.
Seal bag and turn to coat. Refrigerate at least 8 hours or overnight, turning steaks
occasionally.
Preheat barbecue grill. Remove steak from marinade; discard
marinade. Place steak onto hot grill. Cover barbecue with lid, open any vents and grill
until steak is medium rare or until the internal temperature reaches desired temperature
on your
meat
thermometer (see below). NOTE: This steak is best cooked rare to medium rare.
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What constitutes rare and
medium-rare cooked meat?
To satisfy government home economists, the Beef
Council says rare beef means an internal
temperature of 140 degrees F. Well, that is ok if you
like well-done and dry meat. If you like moist, rosy meat (like I do),
rare begins at 120 degrees and starts to become medium rare at 125 or 130
degrees. To cook your meat properly, you must purchase and use a good
instant-read digital
meat thermometer.
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
|
Remove from heat and let steak rest 5 minutes before
slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a
platter or individual dinner plates and serve with Horseradish Sauce.
Makes 4 servings.
Horseradish Sauce:
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
1 tablespoon Dijon-style mustard
2 green onions, finely chopped
2 teaspoons prepared horseradish
In a small bowl, combine mayonnaise, sour cream, Dijon
mustard, green onions, and horseradish; cover and refrigerate until ready to serve.
