serves 4 to 5
This recipe comes from Ina Garten’s Barefoot Contessa FOOLPROOF. I love the flavor mix of the fresh tarragon and dijon mustard. I haven’t made this as often I as I would like because the longer you marinate the steak (up to a day in advance), the better it is and I rarely remember this recipe in time to do that. Now that I have this site going, and when I check it at the grocery store for dinner ideas for the week, I’m sure it’ll make our menu more going forward.
In the pictures below, I used a smaller sized flank steak, approximately 1½ lbs, since it was just for me and my hubby. I still made, and used, all the marinade.
flank steak prepped for marinade 
flank steak ready to marinate overnight 
flank steak on the grill, 5 min a side 
flank steak ready to serve 
flank steak grilled to perfection
Ingredients
- 1 flank stead (2 to 2½ pounds)
- ⅓ cup dry white wine
- ⅓ cup good olive oil
- ⅓ cup Dijon mustard
- Kosher salt and freshly ground black pepper
- ⅓ cup chopped shallots (2 shallots)
- 1 TBL minced garlic (3 cloves)
- 2 TBL coarsely chopped fresh tarragon leaves
Instructions
- Place the steak in a large nonreactive dish such as glass or porcelain
- Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrated into the meat
- In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt and ½ teaspoon pepper
- Stir in the shallots and garlic
- Pour the marinade over and under the steak until it’s completely coated
- Scatter the tarragon on top
- Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight
- Half an hour before serving, remove steak from the refrigerator and heat gas grill up on medium-high heat
- Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper
- Discard the remaining marinade
- Grill steak for about 5 minutes per side for medium-rare
- Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for up to 10 minutes
- Slice the steak thin, cutting diagonally across the grain
- Sprinkle with salt and serve hot – note: I’d taste first to see if it really needs more salt