| Prep Time: 5 mins
| Cook Time: 25 mins
| Total Time: 30 mins
You may need: Dried Garlic Powder
This recipe for a French bistro flank steak with dijon sauce is an adaptation of a classic recipe called Steak Au Poivre (Pepper Steak). It's an easy and imminently satisfying dish to have in your repertoire. While you can use any high-quality cut of steak such as filet mignon or NY strip steaks, we suggest using flank steak because of its tenderness, uniform but thin size for speed of cooking, and value for the price. Fresh ground black pepper pairs well with the creamy and savory dijon sauce.
While we suggest the skillet cooking method in this recipe, you can grill or broil the steak, too. Our flavorful French Dijon blend combines yellow mustard seeds with coriander, black pepper, and dried herbs. Use it to make mustard flavored sauces for dishes like Chicken Dijon (on our website), to top a baked white fish, over top roasted veggies for a flavorful buddha bowl. You can also combine with oil and white vinegar (2:1 ratio oil to vinegar) as a salad vinaigrette! Serve with fries (or onion rings like we did!).
~1.5 lbs flank steak, skirt steak, or flatiron steak
Salt to taste (optional)
1-2 tbsp freshly-cracked black pepper
1 tbsp butter
2 tbsp olive oil, divided
2 medium shallots, finely chopped
1 clove garlic, minced
1 tbsp Piquant Post French Dijon Blend
1/4 cup heavy cream
1 cup broth (beef or chicken)
~1 tbsp fresh thyme, chopped (optional)
Flank steak and skirt steak cuts are widely available and very popular. However, another good option for this recipes is the lesser known flat iron steak, which has become increasingly popular in restaurants and available in supermarkets as a lower-cost alternative to pricey cuts. The flat iron steak (aka top blade steak) is cut from the shoulder but is nearly as tender as the tenderloin and nicely marbled for great flavor.
After cooking the steak, we recommend letting your meat rest for 3-4 mins before slicing. This locks in the juices and finishing the cooking process.
When slicing any thin cut steaks, you will want to cut across the grain with a sharp knife.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Cut the steak into 4 equal pieces. Season with salt and generously apply coarsely-ground black pepper. Set aside while prepping.
Heat a skillet or non-stick pan on Med-High and add 1 tbsp oil. Cook the steaks to desired doneness, flipping once (~5 mins per side for Med-Rare). Remove the steaks from heat, and tent with foil to keep warm.
Next, make the dijon sauce in the skillet. With heat on Med-High, add the butter and 1 tbsp olive oil. When the butter sizzles, add the shallots. Stir and cook until golden (~5 mins). Add garlic and sauté for 1 mins. Add ~1 tbsp French Dijon blend to the shallots, stir and cook 1 min. Add the cream and broth, stirring the mixture to combine. Bring to a light simmer, then reduce heat to Med-Low. Simmer to reduce sauce until it is just thick enough to coat the back of a spoon (~5-7 mins).
Thinly slice steak against the grain and drizzle Dijon sauce over top to taste. Garnish with thyme. Serve with fries, onion rings, roasted Broccolini, or a side salad.
You can use the Dijon Sauce from this recipe in a number of ways: spoon over baked fish, drizzle over a baked potato, or try our Chicken Dijon recipe.
Vegetarians: Try substituting roasted cauliflower, grilled large portobello mushrooms, and roasted vegetables for the steak. Here's a list of some veggie "steak" recipes for ideas.
Make a simple mustard vinaigrette to use as a salad dressing. Sub in our French Dijon blend for the plain mustard powder.
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