Ingredients:
1 1/2 lbs (750 g) flank steak

Marinade
4 cloves garlic, chopped
2 shallots, chopped
2 tbsp (25 mL) Dijon mustard
2 tbsp (25 mL) soy sauce
1/4 cup (50 mL) red wine
1 tsp (5 mL) honey
1/4 cup (50 mL) olive oil

Mustard And Black Pepper Butter
1/2 cup (125 mL) butter
2 tsp (10 mL) grainy mustard
2 tsp (10 mL) cracked black pepper
Salt & freshly ground pepper

Instructions:
Flank steak must be carved against the grain for tenderness. Serve medium rare to rare for best flavour.

1. Trim flank steak and score surface in 2-inch (5 cm) intervals. Score again across the cuts to form a crosshatch pattern. Place in a large dish.

2. Whisk together marinade ingredients and pour over steak. Marinate at room temperature for 30 minutes or up to 4 hours.

3. In a food processor or with a hand blender mix together butter ingredients. Place on plastic wrap and roll up into a log. Refrigerate until needed.

4. Preheat grill or broiler to high. Grill steak for about 4 minutes a side or until medium rare.

5. Place steak on carving board and slice into thin slices against the grain. Serve with a slice of the mustard butter on top of the steak slices.

Serves 4