Mustard Herb Flank Steak

• 1/4 cup Dijon mustard, grainy
• 1/4 cup tarragon mustard (or 1/4 cup regular mustard tsp dried tarragon)
• 1 teaspoon dried tarragon
• 2 tablespoons olive oil
• 1/2 lemon, juice
• 2 tablespoons shallots, finely chopped
• 2 garlic cloves, minced
• 1/2 tablespoon fresh rosemary (or 1 tsp dry)
• 1/2 tablespoon fresh oregano (or 1 tsp dry)
• 1/2 tablespoon fresh sage (or 1/4 tsp dry)
• 1 1/2 lbs flank steaks

1. Combine mustards, olive oil, lemon juice, shallots, garlic, rosemary, oregano and sage in a bowl.
2. Coat flank steak with mustard mixture and refrigerated, covered, for a couple of hours or overnight if you have the time.
3. Remove steak for fridge 1 hour prior to grilling.
4. Cook flank steak on preheated grill, 5 min per side or until preferred doneness.
5. Cover loosely with folil and let stand for 5 min before slicing thinly across the grain.

dijon mustard, tarragon, tarragon, olive oil, lemon, shallots, garlic, fresh rosemary, fresh oregano, fresh sage, flank steaks

Taken from www.food.com/recipe/mustard-herb-flank-steak-390138 (may not work)