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Low-Carb Mustard Butter Flank Steak Recipe
Now, while I eat more chicken than anything else, I love steak. In general, I’m too cheap to buy steak at full price, so I keep an eagle eye on the “discount meat” section of the grocery store and always snap up any good steaks that I find there. I’ve never gotten a bad piece of meat from the “discount meat” bin but I do make certain that I either cook the meat immediately or put it into the freezer as soon as I get home.
Flank and skirt steaks are my favorites. I particularly like flank steak because it tends to be moist, full of flavor, and chewy. Not tough (unless you overcook it) – chewy. I like the fact that it takes more time to work my way though a piece of flank steak. It makes me feel like I’m getting more chew for my buck.
Low-Carb Mustard Butter Flank Steak Recipe
Now, while I eat more chicken than anything else, I love steak. In general, I’m too cheap to buy steak at full price, so I keep an eagle eye on the “discount meat” section of the grocery store and always snap up any good steaks that I find there. I’ve never gotten a bad piece of meat from the “discount meat” bin but I do make certain that I either cook the meat immediately or put it into the freezer as soon as I get home. Flank and skirt steaks are my favorites. I particularly like flank steak because it tends to be moist, full of flavor, and chewy. Not tough (unless you overcook it) – chewy. I like the fact that it takes more time to work my way though a piece of flank steak. It makes me feel like I’m getting more chew for my buck.
- Yield: 4 1x
- Category: Low-Carb, Gluten-Free
Ingredients
- 1 large flank steak
- 2 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1 tablespoon minced shallots
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
Mustard Butter
- In a small bowl, combine the mustard, parsley, and shallots.
- Whisk them briefly with a fork to combine them thoroughly.
- Cut in the softened butter and whisk the ingredients with the fork until they are thoroughly blended.
- Season to taste with the salt and pepper, stirring again to incorporate them evenly throughout the butter mixture.
- Set aside or cover and place in the refrigerator until you are ready to use the mustard butter.
Flank Steak
- Preheat the grill.
- Cook the flank steak on the grill, turning it once, until it reaches the desired doneness. (Well-done is not appropriate for flank steak; it gets too darn tough if cooked too long. The steak should still be at least pink in the center when you take it off the grill.)
- Place the cooked steak on a cutting board. Using a spatula or wide-bladed knife, spread the mustard butter over one side of the steak. Flip the steak over and spread more mustard butter on the second side.
- Use an electric carving knife to cut the steak into thin strips, cutting across the grain.
- Arrange the steak slices on a serving plate or on the dinner plates, then brush the slices again lightly with any remaining mustard butter.
Notes
Leftover strips of Mustard Butter Flank Steak are wonderful in a main dish salad the next day.
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