The combined taste from the garlic, onion and parsley with the mustard sauce really brings this steak dish alive.
Flatiron Steak with Mustard Sauce
Ingredients
- 1-2 pounds (500-1,000g) flatir
- olive oil, salt, pepper, and sugar for rubbing the steak
- 1 Tbsp olive oil
- 1 tsp each minced garlic, onion, and parsley
- 1 tsp whole peppercorns (mixed colour if you have them)
Mustard Sauce
- 2 Tbsp Dijon or whole-grain mustard
- ¼ cup cup yoghurt
- 1 Tbsp apple cider vinegar
Instructions
- Heat oven to 190°C/375°F. Rub steaks with a bit of oil, salt, pepper and a sprinkle of sugar.
- Place a large oven-safe sauté pan over high heat. When it is hot, add the steaks and sear each side. Add 1 tablespoon olive oil, the garlic, onion, and parsley, and the peppercorns to the side of the pan. let cook for a few seconds, until the peppercorns get a nice shine and begin to plump.
- Transfer sauté pan to the oven and let cook until the steaks are done to your liking, about 8-10 minutes total. Remove steaks from pan and let rest while you make the sauce.
- To make the mustard sauce: Into the hot pan add mustard, yoghurt, and vinegar (this may splatter, so keep a lid handy). Stir; add salt and pepper to taste.
Notes
Slice the steaks against the grain. Arrange on plates, then spoon the mustard sauce over the steaks.
* Flatiron steaks are also known as butlers’ steak, or oyster blade steak.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
Share this post so your friends can benefit as well.
If you enjoyed this recipe here is one I published a year ago:
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