Flank Steak with Mustard Sauce

Flank steak is a bit harder to find at the butcher, but its worth the effort as it is an excellent cut of meat. The meat is lean and perfect for preparing a juicy steak full of flavor. When drizzled with a tasty mustard-wine sauce, it becomes a true delight.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 700 g Meat, beef, flam

  • 1 spoon Oil, vegetable oil, canola

  • 3 spoons Butter, unsalted

  • 1 piece Shallot

  • 120 ml Alcohol, Wine, Red

  • 200 ml Soup base, beef, cube

  • 1 teaspoon Thyme, fresh

  • 1.5 teaspoons Mustard

  • pieces Salt, table

Steps

  1. Preheat the oven to 200 degrees Celsius. Season the flank steak on both sides with pepper and salt.

  2. Place a skillet on the stove that can also be used in the oven and heat it well. Grease the skillet with oil, then place the seasoned steak in it and let it sear well on the bottom side (cook for about 1.5 minutes). Then, using tongs, flip the steak and sear it on the other side (about 2 minutes).

  3. Once the steak is seared on both sides, transfer the skillet to the preheated oven. For medium doneness, cook the meat for an additional 5-7 minutes. When the steak is done, remove it from the oven and place it on a cutting board. Loosely cover it with aluminum foil and let it rest while you prepare the sauce.

  4. Peel and finely chop the shallot. Place the skillet back on the stove and melt 2 tablespoons of butter in it, then sauté the chopped shallot. Pour in the wine and use a spatula to scrape the bottom well, releasing all the caramelized bits that formed during searing. Once the wine comes to a boil, let it cook for 2 to 4 minutes to allow the alcohol to evaporate and the wine to reduce to a syrup-like consistency.

  5. Add the broth and thyme. Let the sauce simmer for about 6 minutes or until only about 80 ml of liquid remains in the skillet. Reduce the heat to the lowest setting and first stir in the mustard, then add 1 tablespoon of butter. Season with pepper and/or salt to taste.

  6. Slice the flank steak against the grain into pieces and drizzle it with the prepared sauce. Serve the dish.

Nutrition Information (Per 100g)

  • Calories: 184.12 kcal
  • Fat: 10.86 g
    • Saturated Fat: 4.44 g
  • Carbohydrates: 0.74 g
    • Sugars: 0 g
  • Protein: 18.14 g
  • Fiber: 0 g

Advice

Flank steak is a long, flat cut of meat from the beef belly area. The meat is lean and suitable for preparing a juicy steak full of flavor. The recommended levels of doneness are: medium rare and medium.