Name: Pan-Seared Flank Steak with Mustard Caper Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 flank steak; 2 tablespoons butter; 2 tablespoons olive oil; 1 shallot, chopped; 1/4 cup vermouth; 2 tablespoons Dijon mustard; 1 tablespoon Worcestershire sauce; 2 tablespoons capers; 1 tablespoon fresh tarragon, chopped

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Pan-seared flank steak with mustard caper sauce is a delicious and hearty dish that’s perfect for any occasion. The savory flavors of seared steak combined with a tangy sauce makes this recipe a favorite among meat lovers. It’s simple to prepare, yet offers a gourmet experience right at home.

Why Make This Recipe

This recipe is a great way to enjoy a flavorful cut of meat without spending hours in the kitchen. It’s quick to make, taking just about 30 minutes from start to finish. The mustard caper sauce adds a unique twist that elevates the dish. Plus, flank steak is an affordable option that still provides tender, juicy bites when cooked properly.

How to Make Pan-Seared Flank Steak with Mustard Caper Sauce

Ingredients:

Flank steak
Butter
Olive oil
Shallot
Vermouth
Dijon mustard
Worcestershire sauce
Capers
Tarragon

Directions:

Heat a mixture of butter and olive oil in a skillet over medium-high heat.
Season the flank steak with salt and pepper, then sear for a few minutes on each side until cooked to your desired doneness.
Remove the steak from the skillet and let it rest.
In the same skillet, add chopped shallot and sauté until soft.
Pour in vermouth and let it reduce, then stir in Dijon mustard, Worcestershire sauce, capers, and tarragon.
Slice the steak against the grain, serve topped with the mustard caper sauce.

How to Serve Pan-Seared Flank Steak with Mustard Caper Sauce

Serve the pan-seared flank steak on a warm plate, topped generously with the mustard caper sauce. This dish pairs well with a side of roasted vegetables, mashed potatoes, or a fresh salad. Feel free to garnish with fresh herbs for an extra pop of color.

How to Store Pan-Seared Flank Steak with Mustard Caper Sauce

If you have leftovers, store them in an airtight container in the refrigerator. The steak can stay fresh for up to three days. Reheat gently in the microwave or in a skillet over low heat to avoid overcooking the meat.

Tips to Make Pan-Seared Flank Steak with Mustard Caper Sauce

Let the flank steak rest before slicing to keep it juicy.
Use a meat thermometer to check for doneness; 130°F is medium-rare.
Feel free to add more capers or herbs based on your taste preference.

Variation

For a different flavor, you can try using balsamic vinegar instead of vermouth. You can also swap out the tarragon for fresh parsley or thyme if you prefer.

FAQs

1. Can I use a different cut of meat?
Yes, you can use other cuts like sirloin or ribeye. Just make sure to adjust the cooking time based on the thickness of the meat.

2. Is the mustard caper sauce spicy?
No, the sauce has a tangy flavor but is not overly spicy. Adjust the amount of mustard to taste if you prefer something milder.

3. Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Reheat before serving over the steak.

Enjoy making your pan-seared flank steak with mustard caper sauce! It’s a delightful dish that’s sure to impress.