Mustard Peppercorn Flank Steak
Transform your dinner table with the bold, savory flavors of Mustard Peppercorn Flank Steak—a recipe that’s destined to impress. This dish features a tender, juicy flank steak infused with a robust marinade of Dijon mustard, crushed black peppercorns, garlic, soy sauce, and red wine vinegar, creating a perfect balance of zesty and smoky flavors. The coarse peppercorns lend a peppery kick, while the marinade ensures the steak is tenderized to melt-in-your-mouth perfection. With just 15 minutes of prep time and a quick sear on the grill, this recipe is both time-efficient and full of gourmet flair. Serve the steak thinly sliced against the grain, garnished with fresh parsley, and pair it with roasted vegetables or a crisp salad for an elegant, protein-packed meal that’s ideal for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 2 pounds flank steak
- 3 tablespoons Dijon mustard
- 2 teaspoons whole black peppercorns
- 4 cloves garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Place the flank steak in a large resealable plastic bag or a shallow baking dish.
Crush the peppercorns with a mortar and pestle or the bottom of a heavy skillet, ensuring they remain coarse for maximum flavor.
In a small bowl, whisk together Dijon mustard, crushed peppercorns, minced garlic, olive oil, soy sauce, red wine vinegar, and salt until well combined.
Pour the marinade over the flank steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for best flavor.
When ready to cook, remove the steak from the refrigerator and let it come to room temperature for about 30 minutes.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade, allowing excess to drip off. Grill the steak for 5-6 minutes per side for medium-rare, or adjust cooking time to your desired doneness.
Transfer the cooked steak to a cutting board and allow it to rest for 10 minutes to retain its juices.
Slice the steak thinly against the grain for maximum tenderness.
Garnish with freshly chopped parsley, if desired, and serve immediately. Pair with a side of roasted vegetables or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 740 mg | 16% | |
*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.
