Marinated Flank Steak with Mustard Sauce
Elevate your next dinner with this succulent Marinated Flank Steak with Mustard Sauce, a dish that masterfully balances bold flavors and tender textures. The flank steak is infused with a savory marinade of soy sauce, olive oil, lemon juice, garlic, and a touch of brown sugar, creating a perfect harmony of tangy and sweet notes. Grilled to perfection, the steak is then paired with a rich and velvety Dijon mustard sauce made with heavy cream and butter, adding an irresistibly creamy finish. This recipe delivers restaurant-quality results in just 30 minutes of hands-on time and is ideal for special occasions or an elevated weeknight meal. Serve sliced thinly against the grain with a drizzle of sauce, garnish with fresh parsley, and watch this crowd-pleaser steal the show. Perfect for grill enthusiasts and steak lovers alike, this dish is as beautiful as it is delicious!
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 0.5 cups Soy sauce
- 0.25 cups Olive oil
- 2 tablespoons Lemon juice
- 3 cloves Garlic, minced
- 1 tablespoon Brown sugar
- 1 teaspoon Ground black pepper
- 2 tablespoons Dijon mustard
- 0.5 cups Heavy cream
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a medium bowl, whisk together soy sauce, olive oil, lemon juice, minced garlic, brown sugar, and ground black pepper to make the marinade.
Place the flank steak in a large resealable plastic bag or shallow dish, and pour the marinade over it. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours or up to 12 hours.
Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Discard the marinade.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the flank steak for about 5-6 minutes per side for medium-rare, or adjust the cooking time depending on your desired doneness. Use a meat thermometer to ensure an internal temperature of 130°F for medium-rare.
Transfer the steak to a cutting board, tent it with foil, and let it rest for 10 minutes before slicing.
While the steak is resting, prepare the mustard sauce. In a small saucepan, melt the butter over medium heat. Stir in the Dijon mustard and heavy cream. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly. Season with salt to taste.
Slice the rested flank steak thinly against the grain and transfer to a serving platter. Drizzle the mustard sauce over the top or serve it on the side.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 3.6 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
