Flank Steak with Shallot-Mustard Sauce

Flank steak has become a popular, relatively inexpensive cut of meat that, when done right, is quite tender with great beefy flavor. We dressed it up with a tangy sauce that comes together wile the steak is resting. Here’s what we discovered:

Test Kitchen Discoveries

• A touch of cream adds body and tames the mustardy bite in this pan sauce.
• We prefer the texture of coarse-grain mustard, but smooth Dijon also works fine.
• We tent the steak with aluminum foil to retain heat as it rests while we prepare the sauce.