MUSTARD SEASONED STEAK

Marinated bison flank steak. I made it from pre-cut round steak and was very, very good. Ingredients Mustard Wine Marinade ¼ cup (60 ml) grainy mustard ¼ cup (60 ml) white wine 2 tbsp (30 ml) apple cider vinegar 2 tbsp (30 ml) cooking oil 1 tbsp (15 ml) finely chopped fresh rosemary (or ¾ tsp/4 ml, dried) pepper to taste 1 ½ lbs (680 g) bison flank steak Marinade Combine first 6 ingredients in shallow dish or resealable freezer bag. Makes about 2/3 cup (150 ml) marinade. Add steak. Turn to coat. Cover or seal. Marinate in refrigerator for at least 6 hours or overnight. Drain, reserving marinade. Pat steak dry with paper towels. Boil marinade in small saucepan for 5 minutes. Preheat electric grill for 5 minutes or gas barbecue to high. Cook steak on greased grill for 2 minutes per side to sear. Cook for 4 to 6 minutes per side, brushing often with marinade, for medium or until desired doneness. Let stand tented with foil, for 10 minutes. Cut diagonally across the grain into very thin slices to serve. Serves 6