Dijon-crusted flank steak
20
- Prep Time10 mins
- Total Time30 mins
- Makes6 Servings
Angus Fergusson
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.
Wine Pairings
Cabernet sauvignon is the ultimate pairing for beef. Good cabernet sauvignon can break the bank, but Xanadu Cabernet Sauvignon (Australia, $20) is an aff ordable entry into the category, and its bright, smooth and spicy-fruitcake flavours are a match for the tangy mustard and herbs in this recipe. Decant or open the bottle an hour before serving.
Kitchen Tip:
Cutting meat across the grain makes it more tender and succulent.