Ingredients

The following ingredients have 5 Servings
  • STEAK
  • 1 1/2 pound(s) flank steak
  • 1/3 cup(s) dry sherry (not cooking sherry)
  • 1/3 cup(s) soy sauce
  • 2 tablespoon(s) green onions, chopped
  • 1 tablespoon(s) cracked black pepper
  • 2 teaspoon(s) coarse grained Dijon mustard
  • 1 teaspoon(s) fresh ginger; peeled and chopped
  • SHERRY-MUSTARD SAUCE
  • 8 ounce(s) plain yogurt (low-fat is fine)
  • 2 tablespoon(s) green onion, chopped
  • 2 tablespoon(s) dry sherry (not cooking sherry)
  • 2 teaspoon(s) coarse grained Dijon mustard
  • 1 pinch(es) salt

Instruction

  • Score the steak 1/4 inch deep on both sides; place in a large shallow dish.
  • Combine 1/3 cup sherry and next five ingredients in a small bowl; stir well.
  • Pour the marinade mixture over steak; cover and marinate in the refrigerator for 8 hours.
  • For the sauce: Combine all sauce ingredients in a small bowl; stir well. Cover and chill 1 hour.
  • Remove the steak from the marinade; discard marinade. Grill steak over medium coals or broil for 6 inches from heat for 6 to 8 minutes on each side or until your desired degree of doneness.
  • To serve, slice diagonally across the grain into thin slices. Serve with Sherry-Mustard Sauce.