Easy Marinated Lemon Dijon Flank Steak

This easy and fast marinated lemon dijon flank steak is pan seared in a cast iron skillet on the stovetop for three minutes per side.

Marinate flank steak in lemon juice, dijon mustard, Worcestershire sauce, and Italian seasoning and make an optional pan sauce from the marinade.

What is Flank Steak?

Flank steak is a tough cut of beef from the cow's stomach / abdomen area. It's a lean meat that is generally affordable, lean, and tough. It also has a "strong" beef flavor.

Although the name "steak" makes one think that it's an actual steak, it is not. Flank steak is a big cut of meat that is best sliced across the grain and is used in stir-fries, salads, fajitas, tacos, etc.

How To Marinate Flank Steak For Tenderness

Marinating flank steak imparts flavor as well as making it more tender.

Flank steak needs to be tenderized with either a marinade and/or by scoring the steak with a knife, and/or pounding it with a meat mallet.

Vinegar based ingredients for the marinade help break down the meat fibers. Lemon juice, mustard, and Worcestershire sauce all contain vinegar and help tenderize this lemon dijon flank steak.

Having said that, don't marinate lemon dijon flank steak for too long or it will turn the meat mushy. This lemon dijon flank steak is marinated for at least 2 hours but not more than 24 hours.

How To Cook Lemon Dijon Flank Steak

Flank cook is easy to cook and also cooks fast.

• Bring a 12" skillet to medium high heat and add enough oil to lightly coat the pan.
• Add the flank steak and sear on the first side for around 3 minutes.
• Flip and cook on the second side for 2-3 minutes.
• Rest flank steak for 5 minutes before slicing.
• Slice thinly across the grain.

Serve lemon dijon flank steak as is or on tacos, fajitas, salads, or in stir-fries. Make an optional pan sauce from the recipe and marinade below.

Make a Pan Sauce From The Lemon Dijon Marinade

Lemon dijon flank steak can be eaten with an optional pan sauce from the marinade.

The pan sauce takes just a quick couple minutes to cook down while the flank steak rests for 5 minutes. Here's what you do:

• Add the rest of the marinade to the skillet after removing the steak.
• Bring to a simmer and any of the resting juices.
• If the sauce breaks (fat and liquid separates): Stir in ~ ¼ cup water while bringing to a simmer for a couple minutes.

Things In My Kitchen:

Here's a couple things in my kitchen that you'll see in the instructional video:

• 12" cast iron skillet - Made in the USA.  Pre-seasoned. Has a hot handle.  Affordable.
• 13" Splatter guard - Protect your stove, counters, and face from grease splatters!
• Teak wood cutting board - Sustainably harvested, easy on knives, got the juice grooves, and pretty.

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