More flank steak goodness

As I worked through my package of flank steak that I bought I couldn't help but be amazed by how much beef I now eat. When we lived on the coast I was a chicken and seafood person - you would never see me order a steak, let alone buy them to cook.

When you move to the prairies, aka cow country, it seems that chickens double in price and beef gets cheaper (and tastier).

Like last weeks flank steak recipe, I marinated this piece for about 12 hours before we cooked it.

S says he likes the flavours in this one better than the Asian one from last week. I'm indifferent - they both tasted really good. There is nothing better than 10 minutes of prep work for marinating and then 10 minutes of bbq'ing later in the day. I wish we lived somewhere where it is summer ALL the time.

Mustard Garlic Flank Steak (adapted from Canadian Living Easy & Healthy Summer Meals)

2 tbsp dijon mustard

1 tbsp balsamic vinegar

1 tbsp vegetable oil

3 cloves of minced garlic (I put it through a garlic press)

1 1/2 beef flank marinating steak

4 sprigs fresh rosemary

1/4 tsp each salt and pepper

In glass baking dish (I used a ziploc bag), whis together mustard, vinegar, oil and garlic, add steak, turning to coat.

Place 2 sprigs rosemary on top of steak and 2 underneath. Cover and refrigerate for at least 4 hours or up to 24 hours. Discard rosemary sprigs.

Place steak on grill set to medium-high. Grill, turning once for 10 minutes for medium rare.

Transfer to cutting board; sprinkle with salt and pepper. Tent with foil and let stand for 5 minutes before thinly slicing across the grain.