Mustard-Marinated Flank Steak

serves 4 to 5

This recipe comes from Ina Garten’s Barefoot Contessa FOOLPROOF. I love the flavor mix of the fresh tarragon and dijon mustard. I haven’t made this as often I as I would like because the longer you marinate the steak (up to a day in advance), the better it is and I rarely remember this recipe in time to do that. Now that I have this site going, and when I check it at the grocery store for dinner ideas for the week, I’m sure it’ll make our menu more going forward.

In the pictures below, I used a smaller sized flank steak, approximately 1½ lbs, since it was just for me and my hubby. I still made, and used, all the marinade.

  • 1 flank stead (2 to 2½ pounds)
  • cup dry white wine
  • cup good olive oil
  • cup Dijon mustard
  • Kosher salt and freshly ground black pepper
  • cup chopped shallots (2 shallots)
  • 1 TBL minced garlic (3 cloves)
  • 2 TBL coarsely chopped fresh tarragon leaves
  • Place the steak in a large nonreactive dish such as glass or porcelain
  • Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrated into the meat
  • In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt and ½ teaspoon pepper
  • Stir in the shallots and garlic
  • Pour the marinade over and under the steak until it’s completely coated
  • Scatter the tarragon on top
  • Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight
  • Half an hour before serving, remove steak from the refrigerator and heat gas grill up on medium-high heat
  • Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper
  • Discard the remaining marinade
  • Grill steak for about 5 minutes per side for medium-rare
  • Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for up to 10 minutes
  • Slice the steak thin, cutting diagonally across the grain
  • Sprinkle with salt and serve hot – note: I’d taste first to see if it really needs more salt

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