Today is a quiet Sunday. The children have all gone home after a breakfast of scrambled eggs, bacon, grits and toasted English muffins with strawberry jam and butter! The sky is gray and cloudy, the air is still and cool. A perfect afternoon to continue the decorating, while Darling is watching the football games and Mae Mobley is napping on her favorite baby blanket! I love those little kitty toes!
We continue to unpack...I have found some of my favorite items that were never unpacked when we relocated to Maine from Texas three years ago.
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover and refrigerate for 6 hours.
Preheat grill to high heat. Oil the grill grate. Place flank steak on the grill, and discard the marinade. Grill meat for 5 minutes per side, turning only once. Remove the flank steak to a baking dish, cover with foil and let this rest for 5 minutes. Slice thinly!
We serve this on warm Hawaiian rolls, with a creamy horseradish spread or mustard and slices of Fontina Cheese.