Flank Steak Seared with Shallot-Mustard Sauce

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Flank Steak Seared with Shallot-Mustard Sauce


Tuck into this juicy steak with its savory red-wine-and-shallot pan sauce, and you'll feel like you're dining in a Parisian bistro.

Serves 4.



1 flank steak, about 1-1/2 lb.

Kosher salt and freshly ground black pepper

1 Tbs. corn oil

6 Tbs. cold unsalted butter (4 Tbs. cut into 1/2-inch cubes) 

3 Tbs. finely minced shallot

3 medium cloves garlic, minced

1/2 cup dry red wine

3/4 cup low-salt beef broth

1 tsp. chopped fresh thyme

1 tsp. Dijon mustard

1 Tbs. chopped fresh tarragon



Set a rack in the center of the oven and heat the oven to 400°F.

Season the steak generously with salt and pepper.

Heat an ovenproof 12-inch sauté pan over high heat until very hot.

Add the oil to coat the pan and sear the steak on one side until well browned, about 1-1/2 minutes.

Flip with tongs and cook until the second side is well browned, about another 2 minutes.

Put the pan in the oven and roast until the steak is cooked to your liking, 5 to 7 minutes for medium rare.

Transfer the steak to a cutting board and let rest, lightly covered with foil, while you make the sauce.


Set the same skillet over medium heat and add 2 Tbs. of the butter.

When the butter melts, add the shallot and garlic and cook until soft and translucent but not browned, about 2 minutes.

Add the wine, increase the heat to medium high, and boil until syrupy, 2 to 4 minutes.

Add the broth and thyme and boil until about 1/3 cup of liquid remains, 6 to 8 minutes.

Reduce the heat to low and whisk in the mustard.

(Don’t let the sauce boil after the mustard is added.)

Stir in the 4 Tbs. butter cubes, a few at a time.

Stir in half the tarragon and season the sauce to taste with salt and pepper.


With a sharp knife, slice the steak thinly across the grain on the diagonal, drizzle with the sauce, and sprinkle with remaining tarragon.


Complete the bistro menu with a simple arugula salad and a batch of Fries from Oven.


Nutrition information (per serving): Calories (kcal): 450, Fat (kcal): 31, Fat Calories (g): 270, Saturated Fat (g): 15, Protein (g): 35, Monounsaturated Fat (g): 9, Carbohydrates (mg): 3, Polyunsaturated Fat (mg): 3, Sodium (g): 650, Cholesterol (g): 110, Fiber (g): 1.



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