London Broil

• 4 lbs flank steaks
• MARINADE
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons paprika
• 1 tablespoon minced garlic
• SAUCE
• 1 ounce olive oil
• 20 ounces heavy cream
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 4 ounces whole grain Dijon mustard
• 2 ounces white wine

1. Trim flank steaks and remove all skin, membrane and fat, if necessary.
2. Combine all ingredients for the marinade.
3. Pour marinade over steaks and marinate under refrigeration 2-3 hours or overnight.
4. Set oven on broil and preheat.
5. Saute minced garlic and shallots in olive oil.
6. Add dijon mustard, deglaze with wine and reduce the wine by one half.
7. Add heavy cream to the wine reduction and reduce by one third to one half or until the sauce is thick enough to coat the back of a spoon.
8. While making sauce, broil the steaks three to five minutes per side.
9. Cut steaks in very thin diagonal slices across the grain.
10. Note: Do not cut the meat with the grain or it will be tough.
11. Serve three to four slices per person with dijonnaise sauce and your favorite starch and vegetable.

flank steaks, marinade, salt, pepper, paprika, garlic, olive oil, heavy cream, garlic, shallot, mustard, white wine

Taken from www.food.com/recipe/london-broil-109019 (may not work)