Flank Steak with Shallot-Mustard Sauce
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 cooking, we tented them with aluminum foil while we prepared the sauce.