Mustard-Peppercorn Flank Steak

Total Time
Prep 10 mins
Cook 20 mins

A tender sirloin steak would also be a great choice for this quick and tasty dish. From Woman's World, April 24 2007.

Ingredients Nutrition

  • 2 tablespoons peppercorns, medley crushed
  • 1 teaspoon salt
  • 34 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


  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.


Most Helpful

I was looking for an easy flank steak recipe that didn't call for marinating, so I decided to try this one. Fantastic! Easy and so delicious. I didn't have whole grain mustard so I used dijon, otherwise followed the recipe. Cook time was spot on! Thanks for a great new recipe! I served this with baked potatoes and recipe#67534.

hepcat1 October 27, 2008

Great stuff and a very adult taste. Both myself and my wife had doubts about this but I bought some steaks and gave it a try. Had to add Grey Poupon as that is all we had that wasn't yellow mustard. It worked nicely. I started the onions first as I hate crunchy onions( thank you first reviewer). Will be making this again. Will try with some burgers next.

Tugar357 May 24, 2008

I just ruined a fairly decent IBS diet I'm supposed to be on because I wanted to make my bf a treat and he loves flank steak. :P I have also never cooked steak before. These directions were easy to follow. For a 1.24lb flank steak, the times on this cooked it to med-bright pink. I didn't get a chance to cut into this before adding the rest of the sauce ingreds, so after the sauce was done, I added the steak back in to cook a bit longer, but the sauce was still in the pan. The only whole grain mustard I could find was a kind that had garlic in it. Except for that and the cook times, I followed this recipe exactly. I cooked the steak on med heat for 10 more minutes, and this of course, reduced the sauce to mostly onions, hehe, but got the steak to Medium doneness. That left barely enough sauce to cover the whole steak. So next time, I might remember to remove the sauce and keep warm while I finish the steak off, or I won't add the sauce ingreds until the steak is done. Bf said "I want more, and I know there's more!" after he finished his first helping, and I admit I went back for seconds, too. In fact, the two of us devoured it! We both really loved the sauce and the steak. Bf said he would jump up and down for this if I made it again, lol. The onions still had a bit of a crunch, and all the flavors went really well together, but this is peppery-spicy. Just the right amount for bf and me, but not sure how kids would like it Made for Spring PAC 2008. A huge winner, Jesslems, so glad you shared it! Oops, edited to add that I did replace the butter with Smart Balance with Flaxseed Oil spread.

blancpage April 12, 2008

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