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Honey Balsamic Dijon Charbroiled Flank Steak with Rosemary
serves 2 to 4

Honey Balsamic Dijon Bavette 2INGREDIENTS

  • 2 tablespoons Maille balsamic honey Dijon mustard, courtesy of Maille
  • 1 tablespoon Maille wholegrain mustard
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 garlic clove, thinly sliced or grated
  • 1-pound flank steak / bavette
  • Salt and pepper
  • Good, aged balsamic vinegar for drizzling

METHOD

In a small bowl, whisk together the mustards, olive oil, rosemary, and garlic.  Spoon it into a gallon-sized Ziploc bag and add the steak.  Massage the marinade all over the meat, and then leave in the fridge for a minimum of two hours up to overnight.

Position the rack in the top third of the oven and preheat the broiler.  To speed cleanup, I line a small rimmed baking sheet with foil, and then cut a piece of parchment just large enough to go under the steak to place on the foil.  But you can skip the lining step.  Place the marinated steak on the baking sheet and season both sides very well with salt and pepper.  Broil 4 to 5 minutes on each side for a medium steak.  Let rest for 10 minutes, then slice against the grain.  I go for thick slices if I’m serving it as a steak, and thin if I’m serving it as a sandwich.  Drizzle with good, thick, aged balsamic vinegar (just a bit) and garnish with fresh rosemary.

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