Pan Grilled Flank Steak with Soy-Mustard Sauce

Pan Grilled Flank Steak with Soy-Mustard Sauce

I found this Cooking Light recipe on My Recipes that looked too good to resist.  I loved that the steak was simply seasoned with sea salt, freshly cracked pepper, and garlic powder then served along side a very delicious and flavorful sauce.  The recipe called for low sodium soy sauce which I didn’t have so I added a few tablespoons of water to make it less salty.  I also used 2% milk instead of heavy whipping cream to reduce calories and it turned out great.  My whole family really loved this sauce on the flank steak… especially my kids who devoured their portion.

Pan Grilled Flank Steak with Soy-Mustard Sauce

Season both sides of the flank steak with sea salt, freshly cracked pepper, and garlic powder, to taste.  Heat a grill pan over medium high heat then coat with cooking spray.  Once the pan is hot, place the flank steak into the pan and cook for 4-5 minutes on the first side, flip and cook for 2-3 minutes on the other side for medium-rare.  Transfer to a cutting board and let the meat rest for 5-7 minutes.  Sprinkle the steak with the remaining cilantro before slicing against the grain.

While the steak is cooking prepare the sauce.  Add the oil to a small pan over medium heat; add the garlic and cook, stirring constantly, for 45 seconds.  Add the soy sauce, Dijon mustard, water, and sugar to the pan.  Cook for 1 minute or until bubbly.  Remove from the heat and stir in the milk and 1 tablespoon of cilantro.  Taste the sauce and add more water if it’s too salty.

Serve the sliced steak with a side of sauce.  Enjoy!

Pan Grilled Flank Steak with Soy-Mustard Sauce

 

Pan Grilled Flank Steak with Soy-Mustard Sauce

Pan Grilled Flank Steak with Soy-Mustard Sauce

Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 5

Ingredients

  • 1 lb flank steak
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • 1 tsp canola oil
  • 2 cloves of garlic minced
  • 2 tbsp soy sauce
  • 1 tsp Dijon mustard
  • 1-2 tbsp water
  • ¾ tsp sugar
  • 1 ½ tbsp 2% milk
  • 2 tbsp cilantro divided

Instructions

  • Season both sides of the flank steak with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat a grill pan over medium high heat then coat with cooking spray. Once the pan is hot, place the flank steak into the pan and cook for 4-5 minutes on the first side, flip and cook for 2-3 minutes on the other side for medium-rare. Transfer to a cutting board and let the meat rest for 5-7 minutes. Sprinkle the steak with the remaining cilantro before slicing against the grain.
  • While the steak is cooking prepare the sauce. Add the oil to a small pan over medium heat; add the garlic and cook, stirring constantly, for 45 seconds. Add the soy sauce, Dijon mustard, water, and sugar to the pan. Cook for 1 minute or until bubbly. Remove from the heat and stir in the milk and 1 tablespoon of cilantro. Taste the sauce and add more water if it's too salty.
  • Serve the sliced steak with a side of sauce. Enjoy!
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17 Comments

  1. Blackened flank steak is going on the menu this weekend…..thanks can’t wait to try the sauce….

  2. It looks absolutely divine and I love that flavour combination!
    Cheers and hope you have a fantastic day,
    Lia.

  3. Kim in MD says:

    That is one gorgeous, perfectly cooked flank steak! I love the flavors in the sauce, too!

  4. I’ve bookmarked this because it’s just about perfect!
    mary x

  5. Your steak is perfectly cooked Pam and that sauce sounds fantastic!

  6. Jennifer | Mother Thyme says:

    We love grilling flank steak! This looks perfect and I love the addition of the soy-mustard sauce.

  7. Another great recipe! The steak looks perfect, Pam! And the sauce sounds fantastic!!!!

  8. The sound of that salty mustardy marinade is making me crave soy sauce! Big time.

  9. Your steak just inadvertently inspired me. Reverse seared flank steak coming up!

  10. I can’t wait to try this – I hope mine comes out as perfectly as yours did!

  11. looking appetizing! I like how simple you laid out the recipe!