Ideal for beefy steaks such as flank, flat-iron, skirt, top round, ball tip, bottom sirloin
flap (bavette), or hanger.
Makes enough for 2 to 3 pounds of steak
INGREDIENTS
- ½ cup Dijon mustard
- ¼ cup coarse-grain mustard
- ¼ cup soy sauce
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons minced shallots
- 2 teaspoons minced garlic
- 4 teaspoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon Tabasco or other hot sauce
- ¼ cup olive oil
PREPARATION
- Place the mustards in a small bowl, add the soy sauce, rosemary, shallots, garlic, Worcestershire sauce, balsamic vinegar, hot sauce, and olive oil. Stir to combine.
- Place the steaks of your choice in a large zipper-lock bag. Pour in the marinade, seal the bag, and turn to ensure the steaks are coated with the marinade.
- Marinate the steaks for 2 hours at room temperature or refrigerate overnight. Turn the bag from time to time to redistribute the marinade.
- Let the marinated steaks sit at room temperature for 2 hours and pat dry before grilling.
