I used a horseradish mustard and garlic salt instead of dijon and plain salt and I skipped the onions altogether (allergies). I pierced the meat before marinating for 45 minutes (during which, I flipped the meat to evenly marinade). Other than that, I followed the recipe to the letter and this was the VERY BEST a flank steak has ever turned out for me. It was fork tender, with intense flavor. You may have to adjust the cooking time depending on the thickness of your cut, but I was thrilled with the flavor and tenderness of the marinade.
Was this review helpful?
3 users found this review helpful
I used a horseradish mustard and garlic salt instead of dijon and plain salt and I skipped the...