Flank Steak with Dry Mustard Marinade

Mom made this dish all-the-time.   I remember my dad coming home for dinner – donned in his white physician’s lab coat – taking out the electric knife, and carefully slicing the meat masterpiece, like a surgeon making the first incision.  Mom would always stretch this meal out for as many days as possible.  The next few meals would consist of cold steak sandwiches, steak n’ eggs for brunch, steak for dinner.  The best part of this dish is the mystery marinade (heated or cold).  It preserves the steak’s flavor for at least another 3-4 … [Read more...]