Flank Steak (Mustard Marinated)

From Ina Garten's Barefoot Contessa Fool Proof book, page 126

Flank Steak (Mustard Marinated)

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  • Prep Time


  • Total Time


  • Servings



  • 1

    flank steak

  • 2 - 2½


  • cup dry white wine

  • cup good olive oil

  • cup Dijon mustard

  • kosher salt and freshly ground black pepper

  • cup chopped shallots (about 2)

  • 1

    tablespoon minced garlic

  • 2

    tablespoons coarsely chopped fresh tarragon leaves

  • Extra Kosher Salt, and good EVOO for drizzle at finish


Place the steak flat in a large nonreactive dish. Using the tip of a sharp knive, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1 inch diamonds across the streak. This allows the marinade to penetrate into the meat In a 2 cup measuring cup, whisk together the wine, olive oil, mustard 1 teaspoon salt and ½ teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it’s completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow to marinate for at least 2 hours, or overnight (we’ll only be able to marinate about 1 ½ hours in class – it’ll be fine!) ½ an hour before serving remove the steak and let to come up to room temperature. Using a grill pan, or a charcoal/gas grill set to medium high, warm the grill. Sprinkle the steak with 1 teaspoon salt and pepper. Discard the marinade. Grill the steak about 5 minutes per side for medium-rare. Place steak on a clean plate and cover with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Finish with a good kosher salt , light drizzle of evoo and serve hot.


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