Name: Flank Steak with Shallot-Mustard Sauce
Total time: 30 min
Ingredients: 1 flank steak (about 1 1/2 pounds); Salt and pepper; 2 tablespoons vegetable oil; 3 shallots, peeled and sliced thin; 1/2 cup red wine; 3/4 cup low-sodium chicken broth; 2 tablespoons heavy cream; 1 tablespoon coarse-grain mustard (see Test Kitchen Discoveries); 1 tablespoon finely chopped fresh parsley

Why This Recipe Works

A touch of cream added body and tamed the mustardy bite of our Flank Steak with Shallot-Mustard Sauce. Tasters preferred the texture of coarse-grain mustard, but smooth Dijon also worked fine. To ensure the steaks retained their heat after cooking, we tented them with aluminum foil while we prepared the sauce.

Instructions

Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steak until well browned, 5 to 7 minutes per side. Transfer to cutting board and tent with foil.

Heat remaining oil in empty skillet over medium heat until shimmering. Cook shallots until softened, about 3 minutes. Add wine, broth, and any accumulated beef juices and simmer, scraping up any browned bits, until slightly thickened, about 5 minutes. Off heat, whisk in cream, mustard, and parsley. Slice steak thinly against grain. Spoon sauce over steak. Serve.