Seared Flank Steak with Shallot-Mustard Sauce

My husband’s birthday is this week, and I wanted to make him something special. We have really cut down on red meat, so steak and potatoes sounded like the perfect treat. He loved the matambre (Argentinean stuffed flank steak) I made last year, so this recipe for Seared Flank Steak with Shallot-Mustard Sauce grabbed my attention. I don’t make flank steak often, but it’s a wonderful cut of meat. Lean, tender, and full of flavor. So let’s get started on this birthday dinner!

Tuck into this juicy steak with its savory red-wine-and-shallot pan sauce, and you’ll feel like you’re dining in a Parisian bistro.

The Ingredients

The list of ingredients for this recipe was long-ish but not too bad. Depending on your tastes, the steak or the wine will be the priciest items on your grocery list. For me, it was the flank steak at just over $23 for about 2 1/4 pounds.

That was much larger than the recipe called for, but it was the smallest flank steak in the meat case. I thought about cutting it in half but decided to make the whole thing. I like having leftovers for weekday lunches.

The rest of the ingredients were a mix of things I had on hand and a few I had to buy. The fresh herbs were the next most expensive items at just over $2 each, but they’re so worth it for the flavor. I know, dried are more economical, but I surely didn’t want to skimp for my beloved’s birthday.

[adinserter name=”Post Ads”]

The Process

The directions for this recipe were a little daunting but only because of their format. They were mainly 2 long paragraphs, and that can make it easy to get lost. I made sure I read through them a couple of times to keep things straight.

I also lined up the prepped ingredients in the order needed to make sure I didn’t skip anything. In the end, the whole process went very smoothly. Everything was prepped in 15 minutes and cooked in 26 minutes for a total time of 41 minutes.