Sunday, October 3, 2010

Mustard Marinated Bison Flank Steak dipped in Horseradish

Don and I went on a local farm tour a few weeks back and we discovered a great Bison Farm in our area. We picked up the Steak Lovers Pack and have been experimenting with this new meat. Last night we tried the Flank Steak and it has been my favorite so far. Honestly, I couldn't tell the difference in taste from your standard beef flank but I sure didn't mine that it was a lot lower in calories! We marinated in a zesty mustard marinaded and then served sliced thin across the grain with a dab of prepared horseradish for dipping. What a combo!

Mustard Marinate Bison Flank Steak Dipped in Horseradish

3/4 pounds Flank steak
3 Tablespoons Grey Poupon Dijon Mustard
3 Tablespoons White Wine Vinegar
2 Tablespoons Vegetable Oil
1/2 Teaspoon dried Herbes de Provence
Fresh cracked black pepper to taste

1 Tablespoon prepared Horseradish Sauce on the side for dipping

Preparation Instructions:

Mix mustard, wine, vinegar, oil, herbs and pepper in a shallow dish with a whisk. Add the meat to the marinade sauce turning to coat, cover or seal and place in refrigerator for at least 6 hours or leave overnight. Preheat BBQ to high. Cook for 4. Let stand for 10 minutes, cut into thin slices across grain and serve with a dab of horseradish for dipping.

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