Wednesday, September 9, 2009
2/3 cup balsamic vinaigrette dressing
2 tablespoons Dijon mustard
3 cloves - pressed through a garlic press or minced
a dash of red pepper flakes (optional)
Combine balsamic vinaigrette and mustard in small bowl. I use a little whisk or fork to get it fully incorporated into each other. Stir in pepper, garlic and red pepper flake. I wanted a strong pepper flavor so I put quite a lot. So just suggest using what you think smells good. This marinade has a very nice aroma.
Place steaks and marinade in resealable plastic bag. Marinate the steak for at least 30 minutes at room temperature but up to 24 hours in the refrigerator, turning meat occasionally. If you marinated longer then 30 minutes, let the steak come to room temperature before grilling. Drain beef, discarding marinade and grill.