Recipe by LeeAnne Wright
Photography by James Tse
Food styling by Ian Muggridge
Prop styling by Jane Hardin
First published in Wish March 2006
*DEGLAZE: Using liquid to lift the sediment left in a pan after cooking & using it in a sauce or for another part of the recipe. Just add a bit of wine/stock to the hot pan & stir to loosen the brown bits.
SALT FAULT: Some stocks are very salty, especially if they have reduced slightly. Always taste before adding salt.
GOING AGAINST THE GRAIN: Flank steak has very pronounced muscle fibres. Cutting directly across the grain makes the steak more tender.
FOOD
Join the 20-Minute Supper Club»Grilled Alberta Flank Steak
Paired with a mustard sauce, this dish is a deliciously simple and unique alternative to burgers this Canada Day.
Ingredients (Serves 2)
| 1 lb | flank steak |
| 3 tbsp | chopped shallots |
| 1 tbsp | unsalted butter |
| 1 tbsp | mustard seeds |
| 1 tbsp | cornstarch |
| chicken stock | |
| 1 tbsp | Dijon mustard |
| 1 tbsp | 35% cream |
| mushrooms and onions, sautéed |
Instructions
- Preheat grill or oven broiler to medium-high. Season steak generously with salt and pepper. Cook 5-7 minutes per side for medium-rare. Put aside, loosely cover with foil and let rest.
- In a medium-sized sauté pan over medium heat, cook shallots in butter until soft but not coloured. Sprinkle in mustard seeds and cornstarch. Stir to combine.
- Deglaze* with chicken stock (add just enough stock to cover surface of pan) and continue to cook until sauce thickens, stirring occasionally.
- Finish sauce with mustard and cream. Taste and season with salt and pepper.
- Slice steak thinly across the grain and drizzle with warm sauce.
- Serve with a favourite sauté, such as mushrooms and onions.
Nutritional information
Per serving: 490 calories, 27 g fat, 53 g protein, 6 g carbs, 2 g fibre. Excellent source of vitamins B6, B12 and D.
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