Dijon and Garlic Crusted Flank Steak
Flank steak, and it's cousins the skirt steak, hangar stake and flatiron steak) have made their way up the ranks of butcher shops, restaurants and recipe collections in the last few years. These often overlooked pieces of meat are incredibly flavorful and because of their thin size, cook quickly and easily. What's this a recipe for? The PERFECT Lean and Green meal!
Flank steak does have two disadvantages, however. Because it is so thin it can overcook very easily. In addition, because it is a tough, working muscle, you must cut it on a diagonal to the grain before serving. If you're not sure what that means, or how to do it, check out this great blog post.
The addition of a simple wet rub of garlic and mustard to this dish provides a tasty crust that makes for a dinner that will become a family favorite. Pair with any green veggie, salad or preferred side dish of your choice. Bon Appetite!
Dijon and Garlic Crusted Flank Steak
- Prep Time: 5 Minutes
- Cook Time: 18 Minutes
- Total Time: 25 Minutes
Servings: ~4 Serving
- 1 1/2 lbs flank steak (or skirt steak, flatiron steak or hangar steak)
- 6 Tablespoons dijon or grainy style mustard
- 1 T (one capful) Stacey Hawkins Garlic Gusto Seasoning (or garlic, onion, parsley, lemon and paprika)
- 1 pinch of salt (optional)
- Set an oven rack in the top third of the oven. Preheat broiler to high. Line a cookie sheet with foil.
- In a small bowl, combine together the mustard, seasoning and salt.
- Using the tip of a sharp knife, make shallow cuts, about 1/4 inch deep across both sides of the steak in a criss-cros (X) style pattern.
- Coat both sides of the steak with the mustard mixture and place in the middle of the cookie sheet.
- Broil 4-7 minutes (depending on thickness of the meat) and then turn to broil on the other side for 6-8 minutes more. For reference, a 1-inch steak will take a total of 15 minutes to reach medium-rare.
- Remove the steak from the oven and let it stand, covered loosely with foil for 5 minutes. Place on a cutting board, slice across the grain in thin strips and serve!
Serving Size is 5 ounces of beef Serves 4.
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Nutritional Data Information:
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.