Flank Steak with Dijon and Pepper

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Flank steak coated with Dijon and black pepper, cooked quickly, and sliced thin. A versatile, flavorful dish that’s both satisfying and easy to prepare.

Serves: 4–6 | Prep Time: 10 minutes (+ marinating) | Cook Time: 10–12 minutes

Ingredients:

• 1 large flank steak

• 2 tbsp Dijon mustard (low sodium if available)

• 1 tbsp olive oil

• Freshly ground black pepper

Instructions

1. Pat the steak dry and place it on a plate or shallow dish.

2. Rub the Dijon mustard evenly over the surface of the steak and drizzle with olive oil. Sprinkle generously with black pepper.

3. Let the steak marinate for at least 30 minutes, or up to several hours in the refrigerator.

4. Preheat a grill or skillet over medium-high heat.

5. Cook the steak for about 4–6 minutes per side, depending on thickness, until desired doneness.

6. Remove from heat and let rest for 5–10 minutes.

7. Slice thinly against the grain and serve.

Cook’s Note:

Slicing against the grain helps keep the meat tender.

Do not overcook—flank steak is best when cooked to medium or medium-rare.

Resting the meat before slicing helps retain juices.

Looking for more recipes?

This pairs well with Balsamic Honey Pork Tenderloin and Grilled Trout with Garlic, Lemon & Rosemary.