Thanks for joining me today!
It’s the start of the week, so I’m kicking it off with a Mondays on Main St. post. In between sports games and practices, I pulled out my Foolproof cookbook by Ina Garten and spent some time flipping through the pages while I sipped some iced tea.
It was warm here (okay, it was 66°) and this taste of spring called for iced tea.
After a few minutes, I landed on this mustard-marinated flank steak recipe and it struck me as something that would make a delicious Sunday dinner, but also perfect for this series. Flank steak is a favorite dinner choice around here, though my husband continues to say that a ribeye prepared medium-rare is his meal of choice. I think he’d say flank steak would be a close second.
Of course, there’s something about Sundays and mashed potatoes (and the pairing of steak and potatoes). They just seem to go together, don’t they? These were made with buttermilk and half and half. So delicious!
Since it was Sunday, some pretty dishes came out along with flax-colored, linen napkins. The vintage silverware was a great find at auction. No spoons were listed, but there were six forks and six knives. They arrived last week.
I also roasted these colorful carrots in the oven. I love the jewel colors and leftovers would be terrific in a soup, I think.
Here’s a look at the flank steak and the marinade. I used nearly 3 tbsp of fresh, chopped tarragon in the marinade. It’s one of my favorite herbs.
Well, you’ve had a look at our Sunday dinner but don’t let all of the side dishes get you off track for tonight. Throw a quick green salad together, along with some bread and this easy mustard-marinated flank steak and you’ll be all set.
What are your dinner plans this week? I’m going to share my menu for the week on instagram tomorrow, so you can take a look there if you need some ideas.
To view the original recipe, click here.
Mustard-Marinated Flank Steak
1 2 lb flank steak
1/3 cup dry white wine
1/3 cup olive oil
1/3 cup Dijon mustard
Kosher salt and freshly ground black pepper
2 shallots, chopped
3 cloves minced garlic
2-3 tbsp fresh tarragon leaves, chopped
Place the steak in a large glass or ceramic shallow dish. Using the tip of a paring knife, lightly score the top of the steak diagonally in a crisscross pattern to help the marinade penetrate the steak.
In a small mixing bowl, use a whisk to blend the wine, olive oil, mustard, 1 tsp of salt, and a 1/2 tsp of pepper. Stir in the shallots and garlic. Pour the marinade over and use tongs to lift the steak so that it is completely coated. Sprinkle the tarragon on top. Cover the dish with plastic wrap and place the covered dish into the refrigerator for it to marinate for at least 2 hours.
Preheat the oven to 450 °. Place the steak onto a baking sheet. Discard the marinade. Broil in the oven for 10-12 minutes, turning once halfway through for medium-rare. Remove from the oven and let the flank steak rest for 10 minutes before slicing into thin slices, against the grain.