Mustard Herb Flank Steak
Elevate your weeknight dinners with this flavorful Mustard Herb Flank Steak—a dish that combines tender, juicy beef with a zesty marinade bursting with Dijon mustard, fresh herbs, and a hint of citrus. This quick recipe features a simple yet sophisticated blend of garlic, rosemary, thyme, and a touch of optional red chili flakes for a subtle kick. Perfectly seared on the grill, the steak achieves a mouthwatering char while maintaining a tender, juicy interior. Easy enough for a family dinner but impressive enough for guests, this recipe comes together in just 25 minutes of active prep and cook time (plus marinating). Slice thinly against the grain, sprinkle with fresh parsley, and serve alongside your favorite sides for an unforgettable meal that’s both rustic and refined. Perfect for steak lovers, summer grilling, and quick gourmet meals at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 2 tablespoons parsley, for garnish (optional)
Instructions
Place the flank steak in a resealable plastic bag or a shallow dish.
In a small bowl, whisk together Dijon mustard, olive oil, minced garlic, rosemary, thyme, lemon juice, salt, black pepper, and red chili flakes (if using) until well combined.
Pour the mustard herb marinade over the flank steak, ensuring the steak is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade, allowing any excess to drip off, and place it on the preheated grill.
Grill the steak for 4-6 minutes per side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes to retain its juices.
Slice the steak thinly against the grain for the best texture and tenderness.
Garnish with chopped parsley, if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5077 mg | 221% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1435 mg | 31% | |
*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.
