Mustard-Peppercorn Flank Steak

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

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  tablespoons peppercorns, medley crushed
• 1  teaspoon salt
• 3⁄4 teaspoon  crushed dried rosemary
• 1 (1 1/2lb)  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.