I’ve been meaning to swear off meat in honor of Bill Clinton’s resolution to go vegan on his 65th birthday, which was August 19th. (For more on that scintillating story and on two ladies who share Bill’s birthday but not his commitment to healthy eating, click here.)
I am inching closer to ditching meat, but I’m not quite there yet. When you come from Chicago, land o’ beef, it’s hard to get it out of your system. This is especially true during grilling season. In my neighborhood, it seems like every night is a festival of smoke ‘n smells, and it ain’t tofu they’re searing. Just when you think you’re ready for a life of salmon burgers, you get a whiff of beef on the barbie and your inner carnivore roars.
After Labor Day, when people stop fooling around with outdoor cooking stations and retreat to their kitchens, I swear I’m going to start developing those recipes for soy loaf and quinoa hash. But tonight, hey, it’s not like Bill’s coming for dinner. So, I’m grilling a big ol’ steak.
Mustard-Grilled Flank Steak
¼ cup Dijon mustard¼ cup whole-grain mustard
2 tablespoons olive oil, plus extra for the grill
2 tablespoons fresh chopped thyme leaves
2 tablespoons fesh chopped rosemary
2 cloves garlic, minced
1 flank steak, about 2 pounds
Kosher salt and freshly ground black pepper
1. In a bowl, combine the mustards, olive oil, thyme, rosemary and garlic. Coat the steak with the mixture, cover it and refrigerate it for at least six hours or overnight.
2. About an hour before cooking, remove the steak from the refrigerator. Preheat your grill to medium. Brush the grill lightly with oil. Sprinkle the steak with salt and pepper and place it on the grill. Cook for about five minutes per side, until the steak is nicely browned. (This is for medium rare meat.)
3. Place the steak on a cutting board, tent it with foil and let it rest for about ten minutes. Slice it across the grain and serve.