Dijon-crusted flank steak



10 min


30 min


6 Servings

Dijon-crusted flank steak

Angus Fergusson


  • 6 tbsp grainy Dijon mustard
  • 2 tsp dried thyme leaves
  • 2 tsp salt
  • 2 500-g flank steaks


  • 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
  • 35 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 11 g,
  • Fibre
  • 1 g,
  • Sodium
  • 1027 mg.
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.