Flank steak with Dijon mustard and beer

Name: Flank steak with Dijon mustard and beer
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 kg beef flank steak; 1 cup (250 ml) Dijon mustard; ¼ cup (60 ml) olive oil; ¼ cup (60 ml) blonde ale; 3 tbsp (45 ml) honey; 1 tbsp (15 ml) herbes salées du Bas-du-Fleuve; 1 tbsp (15 ml) finely chopped French shallot; 1 tsp (5 ml) dried thyme; 2 large garlic cloves, finely chopped; Zest of 1 lemon; Freshly ground pepper, to taste

Preparation 15 min
Refrigeration 3 h
Cooking 8 min
Servings 4 to 6
Freezing Absolutely

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Flank steak

1 kg beef flank steak

Marinade

1 cup (250 ml) Dijon mustard
¼ cup (60 ml) olive oil
¼ cup (60 ml) blonde ale
3 tbsp (45 ml) honey
1 tbsp (15 ml) herbes salées du Bas-du-Fleuve
1 tbsp (15 ml) finely chopped French shallot
1 tsp (5 ml) dried thyme
2 large garlic cloves, finely chopped
Zest of 1 lemon
Freshly ground pepper, to taste

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Preparation

In a bowl, whisk together the Dijon mustard, olive oil, blonde ale, honey, herbes salées, thyme, garlic, shallot and lemon zest. Season generously with pepper (do not add salt. The herbes salées already contain plenty).
Set aside about one third of the marinade in a separate container in the refrigerator to serve as a dipping sauce (it must never touch the raw meat). Place the flank steak in the remaining marinade, coat well, cover and refrigerate for 3 hours (no longer, or the marinade will change the texture of the meat).
Preheat the barbecue to high heat. Drain the flank steak and grill for 3 to 4 minutes per side, until an internal temperature of 128 to 130°F (53 to 54°C) for a beautiful medium-rare.
Place the flank steak on a plate, cover with aluminum foil and let rest for 5 minutes. Slice thinly against the grain, then serve with the reserved marinade as a dipping sauce.