Mustard Crusted Flank Steak


The most delicious flank steak, adapted from an Ina Garten recipe that I’ve modified slightly to include a spice rub. Super easy and the kids love it! Serves 4-5. 


2lb flank steak 
½ tsp black pepper
1 Tbsp onion powder
1 Tbsp garlic powder 
2 tsp JF Spicy Salt
⅓ cup olive oil
⅓ cup shallots, chopped
⅓ cup dijon mustard
⅓ cup dry white wine
1 Tbsp garlic, chopped
1 Tbsp fresh tarragon (sub dried tarragon)


In a large bowl, season your flank steak with black pepper, onion powder, garlic powder, and JF Spicy Salt, using your hands to generously coat both sides. Cover and let it marinate in the fridge. 

Score your meat with a sharp knife on the diagonal, creating a basket weave pattern, this will allow your marinade to absorb more quickly. In a separate bowl whisk together the olive oil, shallots, dijon, white wine, garlic, and tarragon. In a shallow dish, pour the marinade over and under the steak until it's completely coated. If possible, let this to sit in the fridge overnight. 

Before cooking, allow the steak to come to room temperature. Sprinkle with additional JF Spicy Salt, and either barbecue over a charcoal grill or broil on high over a wire rack and baking sheet until medium-rare, about 8 minutes on each side. 

Slice the steak thin, cutting diagonally across the grain, and serve hot.

Recipe adapted from Food Network.