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We hope you got insight from reading it, now let’s go back to flank steak with dijon caper sauce recipe. To cook flank steak with dijon caper sauce you only need 16 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Flank Steak with Dijon Caper Sauce:
- You need 2 lb Flank Steak
- Use 3 garlic cloves finely chopped
- Get 1 tbsp Montreal Steak seasoning
- Prepare 1 tsp smoked paprika
- You need 2 tsp Sriracha (or Hot sauce)
- Provide 1 tbsp worcestershire sauce
- Provide 2 tbsp red wine vinegar
- Get 1/3 cup olive oil, extra virgin
- Get 3 tbsp unsalted butter
- Take 3 tbsp dry white wine
- Prepare 1 tbsp dijon mustard
- Prepare 1/2 tsp worcestershire sauce
- Get 1/2 tsp salt
- Take 1 tbsp sugar
- Get 1 tsp heavy cream
- Take 1 1/2 tbsp capers (drained well)
Instructions to make Flank Steak with Dijon Caper Sauce:
- Mix garlic, steak seasoning, smoked paprika, worchesteshire sauce and red wine vinegar. Whisk in olive oil. Place meat in shallow dish and coat it evenly in marinade let stand 15-30 minutes.
- Heat grill pan or outdoor grill to high heat. Grill flank steak 6-8 minutes on each side.(The steak will be a medium rare to medium. You may cook the steak longer if you prefer) Remove steak from grill and let it rest for 5 minutes before slicing. Thinly slice meat on an angle, cutting the meat against the grain.
- While steak is grilling you can prepare your Dijon Caper sauce.
- Over low heat melt the 3 tbsp butter. Slowly whisk in white wine, mustard, worchesteshire, sugar, salt, heavy cream and capers. Let sauce come to a slow boil to cook off the alcohol in the wine about 2 minutes. Turn off heat. Sauce will thicken while it cools.
- Drizzle sauce over your portion of flank steak. ENJOY!
Mix garlic, steak seasoning, smoked paprika, worchesteshire sauce and red wine vinegar. Heat grill pan or outdoor grill to high heat. Add the mustard and butter and stir until combined. When the butter sizzles, add the shallots. We seldom eat flank steak as it can be tough, but this recipe, along with an overnight marinade, kept that from happening.
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