Flank Steak Mephisto

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3 tablespoon prepared dijon mustard 2 tablespoon worcestershire sauce 1

tablespoon light soy sauce 1 minced clove garlic optional 1 tablespoon

whole coarsely cracked peppercorns optional

Put steak on cutting board and make shallow diagonal cut with point of

sharp knife. Continue making shallow cuts about 1/2 inch apart, then make

cuts in opposite direction so surface of steak is scored in diamond

crisscross pattern. TUrn steak over and repeat on opposite side. This cuts

through surface fibers and keeps steak from curling as it cooks, and makes

it easier to slice, too. Be careful not to cut too deeply.

Spread both sides of steak with combination of mustard, worcester- hire

sauce, soy and minced garlic, if desired. Spread peppercorns evenly over

one side of steak, if desired.

To crack peppercorns, put them in plastic bag and hit with hammer or other

handy unbreakable object, just until peppercorns are very coarsely cracked,

texture should be much coarser than commercially available cracked pepper.

Broil, barbecue or pan fry steak, in nonstick skillet sprayed with cooking

spray, peppercorn side down first, to desired doneness, about 4-6 minutes

each side depending on thickness.

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