Flank Steak with Dijon Caper Sauce. A fast recipe for flank steak, with the added flavour boost of Dijon mustard and capers. Pounding the steaks produces flattened meat, which reduces the cooking time, and also breaks down the muscle fibres for an extra-tender piece of meat. A perfectly cooked flat iron steak with a delectable dijon caper sauce spooned over the top.

Flank Steak with Dijon Caper Sauce Juicy flank steak is paired with a buttery caper and shallot pan sauce. Once it is hot, clean the grill grate with a wire brush. All the ingredients are for the sauce, because the flank steak only takes salt and freshly cracked pepper.

Hey everyone, it's John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, flank steak with dijon caper sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Flank Steak with Dijon Caper Sauce is one of the most well liked of current trending meals in the world. It is simple, it's quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Flank Steak with Dijon Caper Sauce is something which I have loved my entire life.

A fast recipe for flank steak, with the added flavour boost of Dijon mustard and capers. Pounding the steaks produces flattened meat, which reduces the cooking time, and also breaks down the muscle fibres for an extra-tender piece of meat. A perfectly cooked flat iron steak with a delectable dijon caper sauce spooned over the top.

To get started with this recipe, we must first prepare a few ingredients. You can have flank steak with dijon caper sauce using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Flank Steak with Dijon Caper Sauce:

{Get 2 lb of Flank Steak.
{Make ready 3 of garlic cloves finely chopped.
{Get 1 tbsp of Montreal Steak seasoning.
{Take 1 tsp of smoked paprika.
{Take 2 tsp of Sriracha (or Hot sauce).
{Prepare 1 tbsp of worcestershire sauce.
{Prepare 2 tbsp of red wine vinegar.
{Get 1/3 cup of olive oil, extra virgin.
{Prepare 3 tbsp of unsalted butter.
{Get 3 tbsp of dry white wine.
{Take 1 tbsp of dijon mustard.
{Make ready 1/2 tsp of worcestershire sauce.
{Take 1/2 tsp of salt.
{Prepare 1 tbsp of sugar.
{Get 1 tsp of heavy cream.
{Make ready 1 1/2 tbsp of capers (drained well).

Since the sauce has so much going on, the steak should be seasoned very simply to let the beef flavor shine through cleanly. When the butter sizzles, add the shallots. Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined.

Instructions to make Flank Steak with Dijon Caper Sauce:

Mix garlic, steak seasoning, smoked paprika, worchesteshire sauce and red wine vinegar. Whisk in olive oil. Place meat in shallow dish and coat it evenly in marinade let stand 15-30 minutes..
Heat grill pan or outdoor grill to high heat. Grill flank steak 6-8 minutes on each side.(The steak will be a medium rare to medium. You may cook the steak longer if you prefer) Remove steak from grill and let it rest for 5 minutes before slicing. Thinly slice meat on an angle, cutting the meat against the grain..
While steak is grilling you can prepare your Dijon Caper sauce..
Over low heat melt the 3 tbsp butter. Slowly whisk in white wine, mustard, worchesteshire, sugar, salt, heavy cream and capers. Let sauce come to a slow boil to cook off the alcohol in the wine about 2 minutes. Turn off heat. Sauce will thicken while it cools..
Drizzle sauce over your portion of flank steak. ENJOY!.

Pour the sauce over the steak and serve with rice and broccoli. We seldom eat flank steak as it can be tough, but this recipe, along with an overnight marinade, kept that from happening. Other than that I used yellow mustard because that was all we had in the house. The flavor was terrific and the smell of the steak while it was resting just made my mouth water. 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.

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