2 tsp homemade or store-bought Montreal steak seasoning (see recipe)
1 tsp (5 ml) whole-grain mustard
1 clove garlic, finely chopped
1 ½ lb (675 g) flap steak, cut into 4 steaks
In a dish or sealable plastic bag, combine all the ingredients. Coat the meat well with the marinade. Cover the dish or seal the bag. Refrigerate for 12 hours or overnight.
Preheat the grill, setting the burners to high. Oil the grate.
Remove the meat from the marinade. Grill the steaks for about 8 minutes or until the desired doneness, flipping halfway through cooking. Set aside on a plate and let rest for 5 minutes. Thinly slice the meat against the grain.