Best Mustard Marinated Flank Steak Recipes

Mustard-Marinated Flank Steak image

Provided by Ina Garten

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 image

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.