Hands-on time: 5 minutes
Marinate time: 2 -24 hours
Grill time: 10 minutes
Resting time: 10 minutes
1 Flank Steak
1/2 jalapeno pepper, seeded and finely chopped (optional)
1 tbsp Dionysios Herb Blend from Epices de Cru (made with wild mountain herbs from some mountain region of Greece... at least that's what I envision) I love it.
1 heaping tsp Dijon mustard
2 tbsp extra virgin olive oil
2 tbsp white wine (or in my case, having finished all the wine the night before.... white wine vinegar)
1. Place all marinade ingredients together in a food processor and pulse until all the garlicscapes are chopped up and place in a zip lock baggie large enough to hold the flank steak flat.
2. Lightly score the flank steak and place in the baggie, rubbing the marinade into the meat and let it marinate at room temperature for 2 hours or overnight in the fridge. Just make sure it comes to room temperature before grilling.
2. Grill steaks 5 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 10 minutes. This allows the meat to relax and become more tender.
3. Thinly slice meat across the grain (short side) and serve