Marinated Flank Steak With Mustard Sauce

Total Time
24hrs 8mins
Prep 24 hrs
Cook 8 mins

Works well for a dinner party, barbecue party or Sunday dinner for the family. Serve with warm corn muffins/bread and salads, goes well with a rice/veggie salad.You'll get many compliments.

Ingredients Nutrition


  1. Combine first 8 ingredients, for marinade, in a large, shallow non-mental dish; stir well.
  2. Add steaks, turning to coat.
  3. Cover and marinate in refrigerator at least 2 hours or overnight, turning steaks occasionally.
  4. Steaks can be marinated in a zip lock bag, remove air and seal tightly, turn bag now and then.
  5. Remove steaks from marinade and discard marinade.
  6. Place steaks on a rack coated with vegetable spray and place rack in a roasting pan.
  7. Broil 5 inches from heat- 4 minutes on each side or to desired degree on doneness.
  8. OR barbecue to your liking.
  9. To serve, cut steak diagonally across grain into thin slices. Serve chilled or at room temperature with mustard sauce.
  10. Mustard Sauce: Combine first 9 ingredients in a small bowl; stir well. Cover and chill thoroughly.
  11. Garnish with fresh parsley if desired.


Most Helpful

Excellent! I rarely use the phrase "to die for" this marinade fits the description. While the Mustard Sauce delicious, it was soon abandoned. No one wanted to mess with the superb taste of the marinaded steak. I made the recipe as directed and marinated the steak for 6 hours. I served the steak with your Tomatoes Provencale and chia's New Potato Salad. Thanks Dorothy, this recipe is a treasure!

Lorac August 29, 2003

This was very good. The sauce made this steak. You don't taste the marinade if you use the sauce. This was a keeper for my husband. I will use this sauce on other dishes.

Ninabambam February 18, 2008

I am always looking for a different marinade for flank steak. We used this one and really, it was just ok. It does have possibilities, though. I think next time I'll load it up with garlic, and add some sliced onions, and rosemary and lots of freshly cracked peppercorns.

Trinkets August 05, 2007

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