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Seared Flank Steak with Shallot-Mustard Sauce

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Serves four.

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.

  • 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.

Serving Suggestions

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

nutrition information (per serving):
Calories (kcal): 450; Fat (g): fat g 31; Fat Calories (kcal): 270; Saturated Fat (g): sat fat g 15; Protein (g): protein g 35; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 650; Cholesterol (mg): cholesterol mg 110; Fiber (g): fiber g 1;

Photo: Scott Phillips

Hadn't had steak in ages and this was so good! I did find it a bit salty...not sure if it was the recipe or my own liberal hand, but I added some heavy cream at the end to try to balance it out. I didn't have fresh tarragon so used 1/2 tsp of dried and added it at the same time as the broth and thyme. Excellent!

Definitely enjoyed the process. We used a flat iron steak because it was cheaper, but when it was done, it sliced easily, we didn’t need a knife to cut it at the table. It was that tender. So the sauce took a little longer than I had thought it would, but it’s worth it to reduce the sauce to a thicker creaminess. What flavor! I didn’t use much tarragon as I am not a huge fan and we did olive oil vs corn oil. Sides: chive mashed potatoes and steamed asparagus Probably going to become another regular. All in all it was around $13.00 for the meal (as I already had wine, Dijon mustard and the spices) For how easy and relatively inexpensive, this is probably a meal to entertain with as the plating is pretty

Quick and easy to make, family loved it (which is not always easy!). Def one to make again. Our steak flank could have done with longer in the oven as it was still very rare, so we sliced it into the pan of sauce and slowly cooked it a little further. Yummy

This was absolutely outstanding! The sauce absolutely packs tons of flavor. The kids and I have a flank steak recipe that is great however, it often times turns out a little too spicy for the kids (Dad likes the spice! lol). This one, although completely different, fills that gap, if you will, perfectly! Take the time and attention to make the sauce correctly (sufficiently reduced) and you will be finely rewarded! Thank you for sharing.

I love when a simple recipe is "impress company" quality. Great sauce, easy prep, delicious entree. A new family favorite.

I have been making this recipe since the issue came out in 2005, it is really great both for a good family dinner or with guests.

Delicious, easy, great sauce. Will make again and again.

I've made this three times and each was spectacular. This is a simple yet delicious recipe. I'm not sure how someone could rate this as too salty if you are the one adding salt per your taste...I would recommend this to anyone.

Much too salty.

This recipe was excellent. The directions were easy to follow. It took longer to make the sauce than I had thought it would. It was so easy. I need to work on cutting the steak to make sure it is thin and tender.

I made this last night and it was wonderful. I didn't have fresh tarragon and used dried which was fine - the sauce was fantastic. I served it with roasted aspargus for a colorful and satisfying dish.

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