Print

Low-Carb Mustard Butter Flank Steak Recipe

Low-Carb Mustard Butter Flank Steak Recipe.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Now, while I eat more chicken than anything else, I love steak. In general, I’m too cheap to buy steak at full price, so I keep an eagle eye on the “discount meat” section of the grocery store and always snap up any good steaks that I find there. I’ve never gotten a bad piece of meat from the “discount meat” bin but I do make certain that I either cook the meat immediately or put it into the freezer as soon as I get home. Flank and skirt steaks are my favorites. I particularly like flank steak because it tends to be moist, full of flavor, and chewy. Not tough (unless you overcook it) – chewy. I like the fact that it takes more time to work my way though a piece of flank steak. It makes me feel like I’m getting more chew for my buck.

Ingredients

Units Scale
  • 1 large flank steak
  • 2 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
  • 1 tablespoon minced shallots
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper

Instructions

Mustard Butter

  1. In a small bowl, combine the mustard, parsley, and shallots.
  2. Whisk them briefly with a fork to combine them thoroughly.
  3. Cut in the softened butter and whisk the ingredients with the fork until they are thoroughly blended.
  4. Season to taste with the salt and pepper, stirring again to incorporate them evenly throughout the butter mixture.
  5. Set aside or cover and place in the refrigerator until you are ready to use the mustard butter.

Flank Steak

  1. Preheat the grill.
  2. Cook the flank steak on the grill, turning it once, until it reaches the desired doneness. (Well-done is not appropriate for flank steak; it gets too darn tough if cooked too long. The steak should still be at least pink in the center when you take it off the grill.)
  3. Place the cooked steak on a cutting board. Using a spatula or wide-bladed knife, spread the mustard butter over one side of the steak. Flip the steak over and spread more mustard butter on the second side.
  4. Use an electric carving knife to cut the steak into thin strips, cutting across the grain.
  5. Arrange the steak slices on a serving plate or on the dinner plates, then brush the slices again lightly with any remaining mustard butter.

Notes

Leftover strips of Mustard Butter Flank Steak are wonderful in a main dish salad the next day.

Recipe Card powered byTasty Recipes