INGREDIENTS:

Dijion-style mustard: Two Tsp

Bottled minced garlic and dried marjoram or thyme crushed: Half Tsp

Coarsely ground pepper: Quarter Tsp

Beef flank steak: One pound

Hoagie rolls, split-Dijon-style mustard -- Four

METHOD:

In a small mixing bowl stir together two tablespoon mustard, marjoram or thyme, garlic and pepper. Trim any separable fat from the steak.

Brush both sides of the steak with the mustard mixture.

Place the steak on the unheated rack of a broiler pan.

Broil 4 to 5 inches from the heat. For 12 to 17 minutes or to desired doneness, turning once.

Slice the steak thin and diagonally across the grain.

Serve steak strips in hoagie rolls.

Pass additional mustard, if desired. Makes 4 to 6 servings.

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