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Grilled Flank Steak with Soy-Mustard Sauce
20 minutes
Main Dish
0 of 1
4(1)
Serves 4 (serving size: about 3 ounces steak and about 1 tablespoon sauce)
199 cal/serving
Cooking Light
Ingredients
  1. 1lb (453.6glb → g) Flank Steak trimmed
  2. 3/8tsp (≈1.1gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt
  3. 1/4tsp (≈0.6gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  4. 1tsp (≈4.5gestimated from: Oil, canola [tsp]) Canola Oil
  5. 1 1/2tsp (≈4.2gestimated from: Garlic, raw [tsp]) Garlic minced
  6. 2tbsp (≈32gestimated from: Soy sauce made from soy and wheat (shoyu), low sodium [tbsp]) Soy Sauce, Low Sodium
  7. 1tsp (≈5gestimated from: Mustard, prepared, yellow [tsp or 1 packet]) Dijon Mustard
  8. 3/4tsp (≈3.2gestimated from: Sugars, granulated [tsp]) Sugar
  9. 1 1/2tbsp (≈22.5gestimated from: Cream, fluid, heavy whipping [tbsp]) Heavy Cream
  10. 2tbsp (≈2gestimated from: Coriander (cilantro) leaves, raw [cup]) Cilantro chopped, divided
Steps
  1. 1 Heat a grill pan over high heat. Sprinkle steak evenly with salt and pepper. Lightly coat the steak with cooking spray. Add steak to pan; grill for 5 minutes on each side or until desired degree of doneness. Let stand 3 minutes.
  2. 2 Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 30 seconds or until fragrant. Add soy sauce, mustard, and sugar; cook 1 minute or until bubbly. Remove pan from heat. Stir in cream and 1 tablespoon cilantro.
  3. 3 Cut steak diagonally across grain into thin slices. Sprinkle with remaining 1 tablespoon cilantro. Serve sauce with steak.
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