Pan-Seared Flank Steak with Mustard Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared flank steak with a bright Dijon mustard and caper sauce enriched with white wine and tarragon. The quick-cooking steak is tender and flavorful, while the tangy sauce adds complexity without requiring marinating. A restaurant-quality dinner ready in under 30 minutes.
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Nutrition & ingredients
Ingredients
serves 4- 1 1/2 pound flank steak
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter
- 1 tablespoon minced shallot
- 3 tablespoons dry vermouth or dry white wine
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons capers, (drained)
- 1 1/2 tablespoons chopped fresh tarragon
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 534mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 667mg
- Calcium
- 44mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 534MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.