Mustard Flank Steak
Chef Robert Irvine
Chef Robert Irvine
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223 Calories
3 g Carbs
13 g Protein
17 g Fat
Total Time
4 servings

While an inexpensive and typically tough cut of meat, flank steak has great flavor and is very versatile. With the help of a tasty marinade, it can be tenderized. This first marinade uses mustard as an emulsifier that thickens and flavors at the same time. Combined with the salty-sweet tang of balsamic, this marinade will have you recreating this recipe till the cows come home.


  • 8 oz flank steak
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 tbsp mustard
  • salt and pepper to taste

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  1. Make a simple marinade using the olive oil, balsamic vinegar, and mustard. Use whichever type of mustard you prefer (Dijon used here). Whisk together.
  2. Place steak directly in the marinade. Cover in plastic wrap.
  3. Leave in the refrigerator for a few hours.
  4. Sauté or grill the steak for about 4 minutes on each side, or until internal temperature reaches 135 degrees F. When finished, slice at an angle to cut through the toughness of the muscle.
  5. Garnish with basil.

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