Total time: 30 mins
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 ...