Recipe - Flank Steak

Today was Opening Day for baseball! I was able to go to the Nationals home opener, their third season here in DC. I have been to all three. While the outcome was not to my liking (the Nats got creamed 9-2 by the Florida Marlins), it was a beautiful day for baseball. Blue skies, nice little breeze, and a good time was had by all.

It must mean that summer is just around the corner and it's time to dust off the grill and char some meat. To that end, here is my wife's marinade for flank steak. Bake some potatoes and have a nice salad and you are enjoying a great meal. We will be having ours on Wednesday night.

Garlic-Marinated Flank Steak

• 4 large cloves garlic, peeled and flattened
• 1 tbsp. Dijon mustard
• 1/3 cup red wine vinegar
• 1 cup olive oil
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 1/2 - 2 pound flank or sirloin steak

Peel garlic and flatten by pressing down with the flat side of a broad knife, place in jar with tight fitting lid. Add remaining ingredients except steak. Secure top and shake vigorously to blend dressing.

Score the steak at right angles to the grain of the meat, about 1/4 inch deep on both sides. Pour dressing over steak. (We will often put the steak in a ziploc bag to marinate.)

Allow to marinate at least 20 mins. (up to 2 days in refrigerator).

Broil steak about 3 inches from heat, 3 minutes on each side, or until done to desired taste. Carve by slicing 1/4 inch thick across the grain.