Flank Steak with Shallot-Mustard Sauce
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Appears in Cook's Country December/January 2010
Perfectly pan-seared steak with a complex sauce in less than 30 minutes: It is possible.
WHY THIS RECIPE WORKS
A touch of cream added body and tamed the mustardy bite of our Flank Steak with Shallot-Mustard Sauce. Tasters preferred the texture of coarse-grain mustard, but smooth Dijon also worked fine. To ensure the steaks retained their heat after ...