Dijon Flank Steak Food

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BALSAMIC AND DIJON MARINATED FLANK STEAK



Balsamic and Dijon Marinated Flank Steak image

Provided by Pam

Number Of Ingredients 11

1 flank steak (mine was 1 1/2 lbs)
4 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
3 cloves of garlic (minced)
Juice from 1/2 a lemon
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried thyme

Steps:

  • Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.
  • Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium-high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 minutes for medium-rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minutes prior to slicing against the grain. Serve and enjoy.

MARINATED FLANK STEAK



Marinated Flank Steak image

A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.

Provided by GUYCON

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h25m

Yield 6

Number Of Ingredients 9

½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
1 ½ pounds flank steak

Steps:

  • In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
  • Preheat grill for medium-high heat.
  • Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g

DEVILED FLANK STEAK RECIPE



Deviled Flank Steak Recipe image

Please the whole table with this Deviled Flank Steak Recipe. Dijon mustard and hot pepper sauce are key ingredients in this Deviled Flank Steak Recipe.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 beef flank steak (1 lb.)
1/4 cup A.1. Thick & Hearty Sauce, divided
2 Tbsp. brown sugar
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. HEINZ Red Wine Vinegar
2 Tbsp. lite soy sauce
2 Tbsp. HEINZ Tomato Ketchup
2 Tbsp. olive oil
1/2 tsp. hot pepper sauce

Steps:

  • Heat grill to medium-high heat.
  • Brush steak with 2 Tbsp. steak sauce. Grill 16 to 18 min. or until medium doneness, turning after 9 min. Remove to carving board; tent with foil. Let stand 5 min.
  • Meanwhile, mix remaining steak sauce with all remaining ingredients in saucepan. Bring to boil on high heat; simmer on medium-low heat 2 min. or until thickened.
  • Cut steak across the grain into thin slices. Serve topped with sauce.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 770 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 15 g, Protein 17 g

FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY



Flank Steak With Mustardy Onions And Rosemary Recipe by Tasty image

Quick-cooking flank steak gets an umami upgrade with an easy pan sauce of sautéed onion, garlic, rosemary, and Dijon mustard.

Provided by Tikeyah Whittle

Categories     Dinner

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 ¾ lb flank steak
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon olive oil
1 small yellow onion, thinly sliced lengthwise
1 clove garlic
1 small sprig fresh rosemary, minced, plus more for garnish
2 tablespoons dijon mustard
½ cup water
potato, or paste, for serving, cooked

Steps:

  • Season the steak on both sides with salt and pepper.
  • Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
  • Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
  • Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
  • Enjoy!

Nutrition Facts : Calories 276 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 1 gram, Protein 32 grams, Sugar 2 grams

FLANK STEAK WITH PROVENCAL STYLE RUB



Flank Steak with Provencal Style Rub image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 (5-ounce) servings

Number Of Ingredients 9

10 to 12 anchovies
8 cloves garlic
4 teaspoons Dijon mustard
2 teaspoons dried herbes de Provence
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 flank steak, about 2 pounds
Lemon wedges

Steps:

  • Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.
  • Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.
  • Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)
  • Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.

MUSTARD-MARINATED FLANK STEAK



Mustard-Marinated Flank Steak image

Provided by Ina Garten

Categories     main-dish

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.

BOURBON-MARINATED FLANK STEAK



Bourbon-Marinated Flank Steak image

"Flank steak is delicious when it's marinated and then broiled or grilled. The combination of bourbon, Dijon mustard, and Worcestershire in this marinade makes for a boozy, savory sauce that enlivens the meat. Game plan: We tried this steak marinated for both 30 minutes and overnight-it grilled up juicy and tender in each instance, with not much flavor difference." Found this recipe from another website and have filed it to try very soon.

Provided by Cucina Casalingo

Categories     Steak

Time 1h30m

Yield 2-3 serving(s)

Number Of Ingredients 6

1/4 cup Bourbon
1/4 cup Dijon mustard
4 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs flank steaks, trimmed of fat and sinew

Steps:

  • Combine bourbon, mustard, Worcestershire, salt, and pepper in a shallow nonreactive dish and mix well.
  • Place steak in a shallow dish and rub marinade all over, coating it well.
  • Allow to marinate at room temperature for 30 minutes.
  • (The steak can be marinated for up to 24 hours. Just be sure to cover and refrigerate it while marinating.)
  • Once steak has marinated, heat a grill pan or outdoor grill to medium high.
  • Grill steak for 5 to 6 minutes per side for medium rare and remove to a cutting board to rest for 10 to 15 minutes.
  • Season with additional salt and pepper, slice thinly against the grain, and serve.

Nutrition Facts : Calories 672.2, Fat 29.2, SaturatedFat 11.8, Cholesterol 139.5, Sodium 1081.2, Carbohydrate 4.8, Fiber 1.1, Sugar 2, Protein 73.5

BALSAMIC MARINATED FLANK STEAK



Balsamic Marinated Flank Steak image

Tangy balsamic vinegar makes this marinade. Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill and serve with a variety of veggies for a simple, fresh meal.

Provided by BIWFD

Categories     Entrée

Time 30m

Yield Makes 6 servings

Number Of Ingredients 7

1 beef Flank Steak (about 1-1/2 pounds)
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh basil leaves
1 1/2 teaspoons Dijon-style mustard
1 teaspoon minced garlic
1/2 teaspoon sugar

Steps:

  • Combine marinade ingredients in small bowl. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  • Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  • Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

Nutrition Facts : Calories 180

HERBED FLANK STEAK WITH DIJON MUSTARD



Herbed Flank Steak With Dijon Mustard image

Make and share this Herbed Flank Steak With Dijon Mustard recipe from Food.com.

Provided by dicentra

Categories     Meat

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 lbs flank steaks
1/4 cup Dijon mustard
1/4 cup dry red wine
2 tablespoons olive oil
1 clove garlic, minced
1 large shallot, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, mix together mustard, wine, olive oil, garlic, shallot, basil, oregano, thyme, salt and pepper.
  • Rub this mixture all over the steak.
  • Cover with plastic wrap and refrigerate for 1-3 hours.
  • Prepare hot grill. Remove steak from marinade, removing as much as possible back into pan.
  • Grill 5-7 minutes. Let stand 5 minutes before cutting thin slices against the grain.

Nutrition Facts : Calories 385.2, Fat 20.6, SaturatedFat 7.2, Cholesterol 77.5, Sodium 802.8, Carbohydrate 5.2, Fiber 0.7, Sugar 0.5, Protein 41.3

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From pinterest.com


SIMPLE DIJON FLANK STEAK | RECIPE | FOOD, STEAK, BEEF RECIPES
Jun 7, 2012 - A jar of Dijon mustard is every cook's best friend. Take your taste buds to a French bistro with our Simple Dijon Flank Steak. This budget friendly flank steak is soaked in an easy Dijon marinade and grilled to juicy, flavorful perfection.
From pinterest.com


SIMPLE DIJON FLANK STEAK - GLUTEN FREE RECIPES
Simple Dijon Flank Steak. You can never have too many main course recipes, so give Simple Dijon Flank Steak a try. This recipe serves 4. One portion of this dish contains roughly 26g of protein, 8g of fat, and a total of 196 calories. It will be a hit at your valentin day event. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this ...
From fooddiez.com


BEST MARINATED FLANK STEAK - LILLIE EATS AND TELLS
Add steak and marinade to a large dish or resealable bag and marinate in the fridge for 2-12 hours. Make sure to work the marinade around so it’s covering the entire steak. Remove meat from the fridge about an hour before grilling to bring it close to room temp. This really helps it to be more tender after cooking.
From lillieeatsandtells.com


INA GARTEN FLANK STEAK MUSTARD RECIPES
Mustard Marinated Flank Steak. 1 1 flank steak, 2 pounds. 2 1/3 cup dry white wine, like Pinot Grigio. 3 1/3 cup good olive oil. 4 1/3 cup Dijon mustard. 5 Kosher salt and freshly ground black pepper. 6 1/3 cup chopped shallots, 2 shallots. 7 1 tablespoon minced garlic, 3 cloves. 8 2 tablespoon chopped fresh tarragon.
From tfrecipes.com


DIJON FLANK STEAK SANDWICH WITH AVOCADO | RECIPE | AVOCADO ...
Nov 1, 2015 - Recipe by Pati Jinich
From pinterest.ca


DIJON PEPPERCORN FLANK STEAK | SEASONS OF WINE
Grilled Dijon Peppercorn Flank Steak (serves 8) 2/3 cup Dijon mustard; ¼ cup Soy Sauce; 2 tablespoons heavy cream; 2 teaspoons dried thyme leaves; 2 teaspoons grated ginger; 1 ½ teaspoons coarsely crushed black peppercorns; 3-4 lbs flank steak; Combine first 6 ingredients in a large bowl. Coat the steaks with the marinade, then transfer to a ...
From seasonsofwine.wordpress.com


BALSAMIC MARINATED FLANK STEAK - WISCONSIN BEEF COUNCIL
Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill and serve with a variety of veggies for a simple, fresh meal. Tangy balsamic vinegar makes this marinade. Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill and serve with a variety of veggies for a simple, fresh meal. 30 min 6 SERVINGS 180 Cal 24 g Protein Share This Recipe. Test …
From beeftips.com


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