Flank Steak With Parsley Mustard Sauce
This flank steak recipe from Mary Fran Wiley hits all the bases: delicious, easy, and needs just basic ingredients from your pantry.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: American
Keyword: gluten-free dinner recipe, gluten-free main dishes, meat recipes, steak recipes
Servings: 4 people
Author: Mary Fran Wiley
Steak
- 1 pound quality flank steaks
- Paprika, about 1 teaspoon total
- olive oil, about 1 teaspoon
- salt & pepper
Sauce
- ½ bunch fresh flat-leaf parsley
- 1 heaped teaspoon yellow mustard
- 1 tablespoon extra virgin olive oil
- juice from ½ lemon, or 1 small lemon
- salt & pepper
Drizzle your steak with olive oil and sprinkle with the paprika, salt and pepper on each side (make sure you rub the seasoning into your steak).
Set a cast iron or grill pan over high heat, and make sure it is hot before adding the steaks.
While they cook, roughly chop the parsley leaves and finely chop the stalks on a cutting board. Add the mustard, lemon juice, olive oil. Season with salt and pepper and mix together, either on your cutting board or in a bowl. (It is perfectly acceptable to just smush it around on your cutting board). If you mix it in a bowl, spread it on your serving plate.
Slice the cooked steak and toss with the sauce.
Serve with a salad or some quick-cooked veg.