Pan-Seared Flank Steak with Mustard Sauce

This might just be the easiest flank steak recipe ever, with a quick cook time and no lengthy marinating required! The Dijon mustard sauce is good enough to slurp up on its own, but it's technically intended for spooning over the steak ...

📝 Ingredients

• 1 1/2 pound flank steak
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 3 tablespoons butter
• 1 tablespoon minced shallot
• 3 tablespoons dry vermouth or dry white wine
• 1 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons capers, (drained)
• 1 1/2 tablespoons chopped fresh tarragon

👨‍🍳 Instructions

1. 1Sear the flank steak. Season the 1 1/2 pound flank steak with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Melt 1 tablespoon of the butter with 1 tablespoon olive oil in a heavy-bottomed skillet over medium-high heat. Place the flank steak in the pan and cook, uncovered, until the meat is browned on both sides but still pink in the center, 5-6 minutes total. Transfer the meat to a cutting board and cover with foil to keep warm.
2. 2Make the mustard sauce. In the same pan over low heat, melt the remaining 3 tablespoons of butter with the pan drippings. Add 1 tablepoon minced shallot, stir, and cook for 30 seconds or until fragrant. Whisk in 3 tablespoons vermouth or dry white wine, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 2 tablespoons capers, and 1 1/2 tablespoons chopped fresh tarragon. Cook for 2-3 minutes.
3. 3Slice and serve. Slice the flank steak across the grain into thin slices. Spoon the sauce over the meat and sprinkle with more fresh tarragon if desired.