Pan Grilled Flank Steak with Soy-Mustard Sauce
I found this Cooking Light recipe on My Recipes that looked too good to resist. I loved that the steak was simply seasoned with sea salt, freshly cracked pepper, and garlic powder then served along side a very delicious and flavorful sauce. The recipe called for low sodium soy sauce which I didn’t have so I added a few tablespoons of water to make it less salty. I also used 2% milk instead of heavy whipping cream to reduce calories and it turned out great. My whole family really loved this sauce on the flank steak… especially my kids who devoured their portion.
Season both sides of the flank steak with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat a grill pan over medium high heat then coat with cooking spray. Once the pan is hot, place the flank steak into the pan and cook for 4-5 minutes on the first side, flip and cook for 2-3 minutes on the other side for medium-rare. Transfer to a cutting board and let the meat rest for 5-7 minutes. Sprinkle the steak with the remaining cilantro before slicing against the grain.
While the steak is cooking prepare the sauce. Add the oil to a small pan over medium heat; add the garlic and cook, stirring constantly, for 45 seconds. Add the soy sauce, Dijon mustard, water, and sugar to the pan. Cook for 1 minute or until bubbly. Remove from the heat and stir in the milk and 1 tablespoon of cilantro. Taste the sauce and add more water if it’s too salty.
Serve the sliced steak with a side of sauce. Enjoy!