Mustard-marinated flank steak

The Whole Foods was out of flank steak so I used skirt steak instead for this recipe.  The marinade makes the meat nice and flavorful.  Make sure to leave enough time to marinate the meat for at least 2 hours. 

1 flank steak
1/3 cup dry white wine
1/3 cup olive oil
1/3 Dijon mustard
1/3 cup shallots, chopped
1 tbsp garlic, minced
2 tbsp fresh tarragon leaves, coarsely chopped

Place the steam in a large glass dish.  Using the tip of a sharp knife, lightly score the top of the steak diagonally to make a criss-cross pattern. 

In a small bowl, whisk together the wine, olive oil, mustard 1 tsp salt and 1 tsp pepper.  Pour all over the steak and top with the tarragon.  Cover the dish and allow it to marinate in the fridge for 2 hours.  Half an hour before serving, remove the steak from the fridge.  Heat a grill-pan to medium-high.  Let the excess marinade drip from the steak and then place the steak on the searing hot grill pan.  Sprinkle the top with an additional tsp salt and pepper.  Grill for about 5 minutes on each side.

Remove the steak from the grill pan and place it on a cutting board, tented with tin foil.  Allow the meat to rest for 10 minutes before cutting into slices and serving.