Herbed Flank Steak With Dijon Mustard Recipes

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MUSTARD HERB FLANK STEAK



Mustard Herb Flank Steak image

Make and share this Mustard Herb Flank Steak recipe from Food.com.

Provided by Deantini

Categories     Steak

Time 15m

Yield 1 flank steak, 4 serving(s)

Number Of Ingredients 11

1/4 cup Dijon mustard, grainy
1/4 cup tarragon mustard (or 1/4 cup regular mustard tsp dried tarragon)
1 teaspoon dried tarragon
2 tablespoons olive oil
1/2 lemon, juice
2 tablespoons shallots, finely chopped
2 garlic cloves, minced
1/2 tablespoon fresh rosemary (or 1 tsp dry)
1/2 tablespoon fresh oregano (or 1 tsp dry)
1/2 tablespoon fresh sage (or 1/4 tsp dry)
1 1/2 lbs flank steaks

Steps:

  • Combine mustards, olive oil, lemon juice, shallots, garlic, rosemary, oregano and sage in a bowl.
  • Coat flank steak with mustard mixture and refrigerated, covered, for a couple of hours or overnight if you have the time.
  • Remove steak for fridge 1 hour prior to grilling.
  • Cook flank steak on preheated grill, 5 min per side or until preferred doneness.
  • Cover loosely with folil and let stand for 5 min before slicing thinly across the grain.

MUSTARD-MARINATED FLANK STEAK



Mustard-Marinated Flank Steak image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 4 to 5 servings

Number Of Ingredients 8

1 flank steak (2 to 2 1/2 pounds)
1/3 cup dry white wine
1/3 cup good olive oil
1/3 cup Dijon mustard
Kosher salt and freshly ground black pepper
1/3 cup chopped shallots (2 shallots)
1 tablespoon minced garlic (3 cloves)
2 tablespoons coarsely chopped fresh tarragon leaves

Steps:

  • Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
  • In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
  • Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
  • Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.

MARINATED FLANK STEAK WITH MUSTARD SAUCE



Marinated Flank Steak With Mustard Sauce image

Works well for a dinner party, barbecue party or Sunday dinner for the family. Serve with warm corn muffins/bread and salads, goes well with a rice/veggie salad.You'll get many compliments.

Provided by Derf2440

Categories     Steak

Time P1DT8m

Yield 12 serving(s)

Number Of Ingredients 20

2 cups buttermilk
1/4 cup mustard (use your favorite, I use Dijon)
3 -4 garlic cloves, smashed
2 tablespoons low sodium soy sauce
2 tablespoons extra virgin olive oil
2 teaspoons paprika
cayenne pepper (a few grains)
1/2 teaspoon dried marjoram
2 (1 1/2 lb) lean flank steak, trimmed
vegetable oil cooking spray
1 1/4 cups plain low-fat yogurt
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon grated parmesan cheese
1 tablespoon extra virgin olive oil
2 garlic cloves, smashed
1/4 teaspoon dried marjoram
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
minced fresh parsley (optional)

Steps:

  • Combine first 8 ingredients, for marinade, in a large, shallow non-mental dish; stir well.
  • Add steaks, turning to coat.
  • Cover and marinate in refrigerator at least 2 hours or overnight, turning steaks occasionally.
  • Steaks can be marinated in a zip lock bag, remove air and seal tightly, turn bag now and then.
  • Remove steaks from marinade and discard marinade.
  • Place steaks on a rack coated with vegetable spray and place rack in a roasting pan.
  • Broil 5 inches from heat- 4 minutes on each side or to desired degree on doneness.
  • OR barbecue to your liking.
  • To serve, cut steak diagonally across grain into thin slices. Serve chilled or at room temperature with mustard sauce.
  • Mustard Sauce: Combine first 9 ingredients in a small bowl; stir well. Cover and chill thoroughly.
  • Garnish with fresh parsley if desired.

Nutrition Facts : Calories 74.7, Fat 4.6, SaturatedFat 1.1, Cholesterol 3.5, Sodium 268.4, Carbohydrate 5.1, Fiber 0.5, Sugar 3.9, Protein 3.5

EDDIE JACKSON'S FLANK STEAK



Eddie Jackson's Flank Steak image

Provided by Eddie Jackson

Categories     main-dish

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 10

1/2 cup canola oil, plus more for oiling the grill grates
1/4 cup red wine vinegar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes Worcestershire sauce
Kosher salt and freshly ground black pepper
2 pounds flank steak

Steps:

  • To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil.
  • Place the steaks in a ziptop bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight.
  • Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill.
  • Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.

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