Dijon-Crusted Flank Steak
27
- Prep Time10 min
- Total Time30 min
- Makes6 Servings
(Photo: Angus Fergusson)
The tangy mustard and herbs in this recipe gives flank steak a delicious hit of extra flavour.
Ingredients
6 tbsp grainy Dijon mustard
2 tsp dried thyme leaves
2 tsp salt
2 500-g flank steaks
Instructions
Position oven rack in top third of oven. Preheat broiler to 500F. Line a rimmed baking sheet with foil and place a rack on top. Stir Dijon with thyme and salt in a small bowl. Season well with fresh pepper. Using a sharp knife tip, make shallow cuts, about 1/4 in. deep, across both surfaces of steaks in a diamond pattern. Coat both sides of steaks with Dijon mixture, then set on prepared rack.
Broil 4 to 7 minutes, depending on thickness of steaks. Turn and continue broiling until they resist slightly when pressed, 6 to 8 more min. (A 1-in.-thick steak takes 15 min total to reach medium-rare.) Let stand 5 min, covered loosely with foil. Slice across the grain into thin strips to serve.
Nutrition (per serving)
Calories 252, Protein 35g, Carbohydrates 1g, Fat 11g, Fibre 1g, Sodium 1027mg.
Kitchen Tip:
Cutting meat across the grain makes it more tender and succulent.
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