Flank steak is a relatively inexpensive cut that can be surprisingly tender when cooked to medium-rare. The mushroom rub is best left on overnight to allow the spices to penetrate the meat.
1 whole flank steak (about 2 lb [1 kg])
1 Tbsp (15 mL) prepared yellow mustard
¼ cup (60 mL) wild mushroom rub (see here)
vegetable oil, for grill
salt and pepper, to taste
Place the flank steak on a platter and coat with the yellow mustard. Generously sprinkle with the spice rub. Cover with plastic wrap and refrigerate overnight.
The next day, remove from the refrigerator and allow to warm to room temperature for 30 minutes while you preheat the barbecue to high.
Clean the grill, then wipe with a paper towel drizzled with vegetable oil. Place the steak on the grill and reduce the heat to medium (or place the meat off to the side, away from the coals). Cover the barbecue and cook the steak for 15 minutes per side. Internal temperature should be 130°F (55°C) for medium-rare. Remove from the heat and place on a clean platter. Cover with aluminum foil and allow to rest for 10 minutes.
Transfer to a cutting board and carve the steak on a diagonal into thin slices. Season lightly with salt and pepper and serve warm.
SERVES 4–6