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Grilled Flank Steak with Honey Mustard Glaze
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 (1 1/2-pound) flank or skirt steak
- 3/4 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
Prepare a grill or grill pan for medium-high heat cooking.
In a small bowl, whisk together mustard and honey.
Set aside 2 tablespoons of the mixture for glazing steak while grilling; the rest will be used as a sauce.
Sprinkle steak with salt and pepper, and grill for 3 minutes on each side.
Brush both sides of steak with reserved 2 tablespoons Dijon mixture and continue to cook, turning once or twice, until steak reaches the desired doneness, 2 to 5 minutes longer.
Let steak rest on a cutting board covered loosely with foil for 10 minutes before slicing and serving.
Meanwhile, whisk reserved Dijon mixture together with about 1 tablespoon water.
Serve the extra sauce for drizzling over steak or on top of side dishes, as desired.
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- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 (1 1/2-pound) flank or skirt steak
- 3/4 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper