Time P1DT8m Yield 12 serving(s) Number Of Ingredients 20 Steps:
Combine first 8 ingredients, for marinade, in a large, shallow non-mental dish; stir well. Add steaks, turning to coat. Cover and marinate in refrigerator at least 2 hours or overnight, turning steaks occasionally. Steaks can be marinated in a zip lock bag, remove air and seal tightly, turn bag now and then. Remove steaks from marinade and discard marinade. Place steaks on a rack coated with vegetable spray and place rack in a roasting pan. Broil 5 inches from heat- 4 minutes on each side or to desired degree on doneness. OR barbecue to your liking. To serve, cut steak diagonally across grain into thin slices. Serve chilled or at room temperature with mustard sauce. Mustard Sauce: Combine first 9 ingredients in a small bowl; stir well. Cover and chill thoroughly. Garnish with fresh parsley if desired.
Time 8h40m Yield 8 Number Of Ingredients 9 Steps:
In a small bowl combine garlic, mustard, honey, balsamic vinegar and beer. Stir in ginger. Place steak in baking pan and pour marinade over and toss to coat. Cover with plastic wrap and refrigerate overnight. Remove from pan and season with salt and pepper. Grill on barbecue or cast iron pan for 3 - 5 minutes per side depending on desired degree of doneness. Slice thinly and serve.
Time 20m Yield 4 - 5 servings Number Of Ingredients 8 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.
Time 35m Yield 4 servings Number Of Ingredients 10 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!
Time 22m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a small bowl, whisk together oil, vinegar, mustard, Worcestershire sauce and thyme. Trim as much fat as possible from steak. Place in shallow glass dish, just large enough to hold steak. Pour marinade over meat, turning to coat. Cover and refrigerate at least 4 hour or overnight, turning occasionally. Drain meat. Place meat on broiler pan. Broil 3 inches from heat for 13 to 17 minutes for medium doness, turning once. To serve slice beef thinly across the grain. Or BBQ over medium heat for 4 to 5 minutes per side for rare.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the bag and shake off excess marinade. Discard remaining marinade. Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Rest steak 5 to 10 minutes before slicing across the grain.
More about “mustard marinated flank steak recipes”
Time 6h25m Yield 6 Number Of Ingredients 9 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.
