Mustard-Peppercorn Flank Steak |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A tender sirloin steak would also be a great choice for this quick and tasty dish. From Woman's World, April 24 2007. Ingredients:
2 tablespoons peppercorns, medley crushed |
1 teaspoon salt |
3/4 teaspoon crushed dried rosemary |
1 (1 1/2 lb) flank steaks |
2 tablespoons butter |
1 onion, halved and thinly sliced (about 1 cup) |
2 tablespoons balsamic vinegar |
2 tablespoons whole grain mustard |
Directions:
1. Combine peppercorns, salt and rosemary.
2. Rub both sides of steak with peppercorn mixture.
3. In large nonstick skillet, melt 1 Tbsp butter over medium heat. Add steak; cook until browned, about 7 minutes. Turn. Add onions to pan around steak; cook until meat and onions are browned, about 7 minutes.
4. Tranfer meat to platter.
5. To onions in skillet, add 1/3 cup water, vinegar and mustard. Cook over medium heat, scraping up any brown bits. Bring just to boil; cook, stirring occasionally, until slightly thickened. Stir in remaining butter.
6. Pour over steak.
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