Flank Steak: A Party Pleaser

Flank steak makes a simple yet delicious entree. Studded with thin slivers of garlic and spread with a mixture of Dijon mustard, soy sauce and thyme, it is grilled until pink inside and then cut against the grain into thin slices.

MUSTARD-COATED GRILLED FLANK STEAKS

2 (1 1/2-pound) flank steaks, preferably Prime, with all outside fat removed and discarded

6 large cloves garlic, sliced into thin slivers

1/4 cup Dijon mustard

1 tablespoon soy sauce

1/2 teaspoon dried thyme

Fresh thyme sprigs for garnish, optional

Make small slits over surfaces of both steaks with sharp paring knife and insert garlic slivers.

Combine mustard, soy sauce and thyme in small bowl and mix well. Spread steaks generously on all sides with mixture. Place steaks in glass or other non-reactive pan and cover with plastic wrap. Refrigerate 6 hours or overnight.

When ready to cook, prepare grill. When coals are hot, grill steaks about 5 minutes per side until pink inside. Make slit in center of steaks to check degree of doneness. Cooking time will vary depending on type of grill used and intensity of heat. Steaks also can be broiled 4 to 5 inches from heat 5 to 6 minutes per side or until pink inside.

To serve, cut steaks against grain into 1/4-inch-thick slices. Arrange slices of steak on serving platter and garnish with thyme sprigs. Makes 8 servings.

Note : Recipe yields 6 ounces meat per serving. If 8 ounces per serving is desired, buy extra pound of flank steak and increase amount of garlic, mustard, soy sauce and thyme by half.

Each serving contains about:

291 calories; 629 mg sodium; 85 mg cholesterol; 14 grams fat; 3 grams carbohydrates; 36 grams protein; 0.05 grams fiber; 43% calories from fat.