A flavorful and aromatic grilled flank steak marinated in a blend of herbs and spices, perfect for any occasion.
In a mixing bowl, combine the Dijon mustard, soy sauce, juice from the lemon, minced shallots, minced garlic, and chopped fresh herbs.
Chop the herbs finely to release their full flavor into the marinade.
Place the flank steak in a shallow dish and pour the marinade over it, ensuring the steak is fully coated. Cover and refrigerate for at least 2 hours or overnight.
Marinating overnight enhances the flavor, so plan ahead if possible.
Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes before grilling.
Allowing the steak to reach room temperature ensures even cooking.
Preheat the grill to medium-high heat. Grill the steak for about 5 minutes on each side or until it reaches your desired level of doneness.
Use a meat thermometer to check the internal temperature for perfect doneness.
Remove the steak from the grill and cover it loosely with aluminum foil. Let it rest for 5 minutes before slicing thinly against the grain.
Resting the steak allows the juices to redistribute, keeping it tender and flavorful.
Serve the sliced steak on a platter, garnished with additional fresh herbs if desired.
Pair with a side of roasted vegetables or a fresh salad for a complete meal.
