Photo: Johnny Autry; Styling: Mary Clayton Carl
For dinner tonight we are going to make Pan-Grilled Flank Steak with Soy-Mustard Sauce. I found this recipe idea in the April 2012 edition of Cooking Light and loved it!
Let’s gather our ingredients. We’ll need to stop at the market and pick up 1 pound of flank steak, trimmed.
Make sure you have kosher salt, freshly ground black pepper, cooking spray, canola oil, fresh garlic, lower-sodium soy sauce, Dijon mustard, sugar, heavy whipping cream, and fresh cilantro.
Now let’s prepare.
1. Heat a grill pan over high heat. Sprinkle steak evenly with 3/8 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Lightly coat the steak with cooking spray. Add steak to the pan; grill for 5 minutes on each side or until desired degree of doneness. Let stand 3 minutes.
2. Heat a small skillet over medium-high heat. Add 1 teaspoon canola oil to the pan; swirl to coat.
3. Add 1 1/2 teaspoons minced fresh garlic; cook for 30 seconds or until fragrant. Add 2 tablespoons lower-sodium soy sauce, 1 teaspoon Dijon mustard, and 3/4 teaspoon sugar; cook 1 minute or until bubbly. Remove pan from heat.
4. Stir in 1 1/2 tablespoons heavy whipping cream and 1 tablespoon of chopped fresh cilantro.
5. Cut steak diagonally across grain into thin slices. Sprinkle with 1 tablespoon of chopped fresh cilantro. Serve sauce with steak.