| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Canadian | Meats, Barbecue | 6 | Servings |
INGREDIENTS
| 1/3 | c | Vegetable oil |
| 3 | tb | Red wine vinegar |
| 1 | Clove garlic, minced | |
| 1 | ts | Dried basil |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Each pepper and granulated sugar |
| 1 | Flank steak (about 1 1/2 lb) | |
| Salt |
INSTRUCTIONS
In large shallow glass dish, whisk together oil, vinegar, garlic, basil, mustard, pepper and sugar; add steak, turning to coat. Cover and marinate in refrigerator for at least 8 hours or up to 24 hours, turning occasionally. Let stand at room temperature for 30 minutes. Reserving marinade, place steak on greased grill over medium-high heat; grill, brushing occasionally with marinade, for 5 to 7 minutes per side for medium-rare or to be desired doneness. Transfer to cutting board; tent with foil and let stand for 5 minutes. Season with salt to taste. To serve, slice diagonally across the grain into thin slices. Makes 6 servings Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 24, 1998
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