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Mustard-Peppercorn Flank Steak

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“A tender sirloin steak would also be a great choice for this quick and tasty dish. From Woman's World, April 24 2007.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons peppercorns, medley crushed
  • 1 teaspoon salt
  • 34 teaspoon crushed dried rosemary
  • 1 (1 1/2 lb) flank steaks
  • 2 tablespoons butter
  • 1 onion, halved and thinly sliced (about 1 cup)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons whole grain mustard

Directions

  1. Combine peppercorns, salt and rosemary.
  2. Rub both sides of steak with peppercorn mixture.
  3. In large nonstick skillet, melt 1 Tbsp butter over medium heat. Add steak; cook until browned, about 7 minutes. Turn. Add onions to pan around steak; cook until meat and onions are browned, about 7 minutes.
  4. Tranfer meat to platter.
  5. To onions in skillet, add 1/3 cup water, vinegar and mustard. Cook over medium heat, scraping up any brown bits. Bring just to boil; cook, stirring occasionally, until slightly thickened. Stir in remaining butter.
  6. Pour over steak.

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