Mustard Grilled Flank Steak Recipes

GRILLED FLANK STEAK

Steps:

• Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
• Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
• Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
• Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

MARINATED 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.

MARINATED GRILLED FLANK STEAK

Steps:

• Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.

MUSTARD GRILLED STEAKS

Steps:

• Combine the first seven ingredients. Brush over both sides of the steaks and onion slices. Grill over hot heat, turning once, 15-20 minutes or until steaks have reached desired doneness and onion is tender. Brush occasionally with sauce during grilling. Serve onion slices alongside each steak.

MUSTARD COATED GRILLED FLANK STEAK

Steps:

• Mix first 6 ingredients in small bowl.
• Place steaks on large plate.
• Brush mixture over both sides steaks.
• Cover with plastic wrap.
• Refrigerate at least 6 hours or over-night.
• Prepare BBQ (high heat).
• Place steaks on grill rack and cook about 6 minute per side for med-rare.
• Cut steaks on cutting board diagonally across the grain into 1/4-3/8 inch slices.
• Note: time doesn't include refrigeration.

GRILLED FLANK STEAK WITH MUSTARD GREENS

Steps:

• Prepare the grill pan and let it get smoking hot. Pour a tablespoon of the olive oil on one side of the meat and rub in. Season with salt and pepper to taste. Sprinkle half of the oregano on top and lightly press into meat. Flip and repeat process on the other side. Grill, turning once, for about 10 minutes or until done to your taste. Let rest for a few minutes before serving.
• While steak is cooking, heat the remaining oil until hot in a large saute pan. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally. After about 3 minutes the greens will have cooked down. Season with a large pinch of salt and cook another 3 minutes. Transfer to a bowl and let cool. Splash with vinegar to taste.
• Cut the flank steak across the grain into 1/4-inch slices. Serve with the greens and finish with drizzle of hot sauce, as desired.

GRILLED FLANK STEAK CROSTINI WITH MUSTARD GREENS

Steps:

• Bring the flank steak to room temperature.
• Prepare an outdoor grill or preheat a stovetop grill pan.
• Season both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in.
• Sprinkle half of the oregano on top and place the steak on the grill, herb side up.
• Grill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste. Let rest for a few minutes.
• Meanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally.
• After about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate.
• For the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side.
• Cut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired. Can be served warm or at room temperature.

MARINATED FLANK STEAK WITH MUSTARD SAUCE

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.

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK

Steps:

• Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
• Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
• Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

GRILLED MARINATED FLANK STEAK

Steps:

• Marinade: Into a zip-top bag, add ketchup, soy sauce, brown sugar, onion powder, ground ginger, and Worcestershire sauce. Trim away the root end of garlic cloves, smash with the flat side of a knife, and discard the peel. Smash again, then roughly chop and add to the bag. Close the bag and mix the marinade. Makes about 1¼ cups. (Marinade will keep for up to 1 week in the refrigerator and up to 1 month in the freezer.)
• Steak: Place steak into the bag with the marinade. Press out as much air as possible, seal the bag, and distribute the marinade around the meat. Let marinate for at least 1 hour at room temperature or, optimally, up to 8 hours to overnight in the refrigerator. (Note: If grilling after 1 hour of marinating, reserve the marinade to baste the steak during grilling.)
• If the steak has been marinating in the refrigerator, bring it to room temperature before grilling, about 1 hour.Preheat grill pan (or outdoor grill) to medium-high heat. When grill pan is smoking hot, remove steak from marinade and lay it flat on the grill. Let cook for 4-5 minutes, largely undisturbed, pressing down on the meat to enhance grill marks if you wish. After 4-5 minutes, the steak should be lightly charred and no longer adhere to the grill. Lift and rotate steak about 60 degrees to create cross-hatched grill marks; let cook another 2-3 minutes. Finally, flip and repeat process on the other side, 7-8 minutes. (Total grilling time will be 15-16 minutes.)
• After 15-16 minutes, steak should be medium-rare. Meat should feel firm to the touch at the thickest part (alternatively, a meat thermometer should register 125 F at the thickest part of the steak). Transfer steak to a wire rack fitted over a rimmed baking sheet. Let rest to allow the juices to redistribute in the steak, 15 minutes.
• After the steak has rested, transfer to a cutting board. Find the grain of the meat, then thinly slice against the grain on a bias. Garnish with cherry tomatoes and greens, and serve immediately.

GRILLED FLANK STEAK

Steps:

• Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
• Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.

FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY

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!

BROILED FLANK STEAK WITH MUSTARD SAUCE

Steps:

• Score steak diagonally across the grain at 1" intervals on both sides (in a diamond pattern), and place in a heavy duty zip-top plastic bag.
• Combine vinegar with next 6 ingredients, and pour evenly over meat.
• Seal bag and shake until steak is well coated, and marinate in refrigerator overnight, turning bag occasionally.
• In a small bowl, combine yogurt with mustard, cheese and garlic, cover and chill 30 minutes.
• Remove steak from marinade, reserving 2 tbsp marinade.
• Coat a broiler pan with cooking spray, and place steak on the rack.
• Broil 5 1/2" from heat, with door partially open, 5 minutes on each side or to desired doneness, basting frequently with marinade.
• Slice steak diagonally across the grain into 1/4" thick slices and serve with mustard sauce.

GRILLED FLANK STEAK

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; mix well. Add beef; seal bag and turn to coat. Refrigerate for several hours or overnight, turning once.
• Drain and discard marinade. Brush both sides of meat with mustard. Grill, covered, over medium-hot heat for 5-10 minutes on each side (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Slice thinly across the grain.

MUSTARD HERB FLANK STEAK

Steps:

• Combine mustards, olive oil, lemon juice, shallots, garlic, rosemary, oregano and sage in a bowl.
• Coat flank steak with mustard mixture and refrigerated, covered, for a couple of hours or overnight if you have the time.
• Remove steak for fridge 1 hour prior to grilling.
• Cook flank steak on preheated grill, 5 min per side or until preferred doneness.
• Cover loosely with folil and let stand for 5 min before slicing thinly across the grain.