Flank Steak With Mustard Sauce is made in 10 minutes with a tangy wine and mustard sauce. Easy enough to make on a weeknight and elegant enough to serve with company
Flank Steak With Mustard Sauce
Remember my Marinated Flank Steak from the other day? Well here’s another version with a Wine & Tangy Mustard Sauce. Takes minutes to make and it’s delicious.
This Flank Steak With Mustard Sauce just melts in your mouth. Perfect for a quick weeknight meal. If you have only 10 minutes to cook then here’s the perfect recipe.
Serve with a side of veggies and rice and you’re all set. I try to make a big batch of Quinoa or Brown Rice every week so I always have a side dish in the fridge waiting for me. Otherwise, how do you think I run this house? 😉 A girl’s gotta have her secrets.
I love making Flank Steak on the broiler, 3-4 minutes on each side and you’re done. While the beef is cooking you can grab a skillet and make your pan sauce, just a few ingredients that you probably already have at home, make this a star. Elegant enough to serve at a dinner party or family gathering. You can also make it on the grill as well with the pan sauce on the side.
Elegant enough to serve at a dinner party or family gathering. You can also make it on the grill as well with the pan sauce on the side.
Now that the temperature is slowly started to decrease I am craving something heartier and this Flank Steak Recipe just hits the spot. I let the sauce reduce until it starts to thicken. It so yummy!
Flank Steak is such a versatile cut of beef. It’s easy to sauté it, roast it, grill it. You can even slow cook and shred it. That’s why I buy it all the time.
The trick to getting a juicy piece of beef is to let the meat rest for 5 to 10 minutes covered in foil after it comes out of the oven. It makes such a difference. When slicing, try to do it on a bias or 45-degree angle. Makes a prettier presentation if you’re hosting a dinner party.
- 2 lb . Flank Steak
- Salt + Pepper
- 1/2 Cup of Onions sliced (about 1/4 onion)
- 1 ts . of Dijon Mustard
- 1/2 ts . of Thyme can be dried
- 1/2 Cup of Beef Stock
- 1/4 Cup of White Wine
- Salt + Pepper
- 1 ts . of Olive Oil
To Cook the beef:
Preheat the Broiler for 5 minutes
Place beef in a broiler rack and add salt + pepper on both sides
Cook for 3 minutes on one side, then turn and cook for 3 more minutes
To Make the Pan Sauce
While the beef is cooking, heat a saute pan over medium heat and add the olive oil
Cook the onions with a little salt and the thyme until softened
Add the wine and stock and let it reduce over medium-low heat until thickened (do not let it dry)