Grilled Dijon Flank Steak

Elevate your grilling game with this succulent Grilled Dijon Flank Steak, marinated in a richly flavorful blend of Dijon mustard, olive oil, vinegar, and aromatic herbs. Paired with perfectly charred peppers and onions, this dish marries American grilling traditions with a dash of French flair. Serve it family-style for a meal that is both rustic and refined.

Ingredients

🥩 1 1/2 to 2 pounds Certified Angus Beef® Flank Steak
🥄 1/3 cup Grey Poupon Dijon Mustard
🫒 2 tablespoons Gia Russa Extra Virgin Olive Oil
🍶 2 tablespoons Regina White Wine Vinegar
🧅 2 tablespoons minced shallot
🧄 1 tablespoon minced garlic
🌿 2 teaspoons fresh thyme leaves
🧂 2 teaspoons coarse kosher salt from Certified Angus Beef Salt & Pepper Cellar
🌶️ 1 teaspoon fresh cracked pepper from Certified Angus Beef Salt & Pepper Mills
🌶️ 4-5 long green peppers
🧅 2 onions yellow or white

Instructions

1- Prepare Aromatics:

• Mince 1 tablespoon of garlic and 2 tablespoons of shallots.
• Place them into a clear glass mixing bowl.

2- Make Marinade:

• Add 1/3 cup Grey Poupon Dijon mustard, 2 tablespoons Gia Russa Extra Virgin Olive Oil, and 2 tablespoons Regina White Wine Vinegar to the bowl.
• Stir thoroughly. For a creamier texture, incorporate a touch more olive oil.

3- Add Herbs and Seasoning:

• Roughly chop 2 teaspoons of fresh thyme leaves and add to the marinade.
• Generously season with 2 teaspoons coarse kosher salt and 1 teaspoon freshly cracked pepper.
• Stir again.

4- Marinate Steak:

• Place the Certified Angus Beef flank steak into a standard clear plastic zip-top bag.
• Coat the steak thoroughly with the prepared marinade.
• Seal the bag securely and marinate for 3 hours in the refrigerator.

5- Prep Vegetables:

• While the steak marinates, slice the green peppers lengthwise.
• Cut the onions into thick wedges.

6- Preheat Grill:

• Heat a Weber Q series grill to high temperature.
• Ensure it's ready for simultaneous cooking of steak and vegetables.

7- Grill Vegetables and Steak:

• Arrange the green peppers and onion wedges around the grill's perimeter.
• Remove the steak from the marinade bag and place it onto the grill.

8- First Side Grill Marks:

• Grill the steak for about 3 minutes to develop initial grill marks.
• Turn it a quarter for cross-hatch marks, grilling another 3 minutes.

9- Second Side Grill:

• Flip the steak and continue grilling until your preferred doneness.
• Green peppers and onions should be tender with a slight char.

10- Check Doneness:
- Use a digital instant-read thermometer to verify temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well-done.

11- Rest Steak:
- Remove the steak onto the Certified Angus Beef Walnut End-Grain Cutting Board.
- Allow it to rest for 5-6 minutes for juice redistribution.

12- Slice and Serve:
- With a Certified Angus Beef German Steel Knife, slice the steak against the grain.
- Serve with the grilled peppers and onions.

Prep Time: 10-15 minutes
Cook Time: 10-12 minutes
Total Time: Approximately 3 hours 25 minutes
Servings: About 4 servings
Calories: Approximate per serving
Proteins: Approximate per serving
Fats: Approximate per serving
Carbohydrates: Approximate per serving
Equipment: Weber Q grill, Certified Angus Beef End-Grain Cutting Board, Certified Angus Beef German Steel Knife, clear glass bowl, zip-top bag, metal grilling tongs, Certified Angus Beef Salt & Pepper Mills, digital instant-read thermometer

Cooking Tips

• Ensure vegetables are cooked alongside the steak to maximize flavor and grill efficiency.
• Rotate steak for aesthetic grill marks.
• Resting steak ensures tenderness by redistributing juices.

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#certifiedangusbeeftestkitchen

Grilled Dijon Flank Steak