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Garlicky Flank Steak For Two And Two

bbq, beef - other

2 tablespoons barbecue sauce
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 cloves garlic; minced
1/4 teaspoon pepper
1 pound flank steak

In shallow glass baking dish, whisk together barbecue sauce, vinegar, oil, mustard, garlic and pepper; add steak, turning to coat. Cover and marinate in refrigerator for at least 2 hours or for up to 48 hours, turning occasionally. Slice half of the steak against the grain into 1/4-inch thick slices; refrigerate remaining half. Heat lightly greased skillet over medium-high heat. Lay steak strips side by side in pan; cook, turning once, for 2 minutes or until well browned but still pink inside. For remaining half, up to 48 hours later, place steak on greased grill or on broiler pan; close lid and cook over medium-high heat for 5 to 7 minutes for rare or until medium-rare. Transfer to cutting board; tent with foil and let stand for 5 minutes before carving thinly across the grain.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 4 servings

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