Imagine sinking your teeth into a perfectly grilled flank steak, its savory juices bursting forth with each bite, while a tangy mustard caper sauce dances on your palate, creating an irresistible flavor explosion. The delightful combination of the tender meat and zesty sauce promises to elevate any backyard barbecue or dinner party, turning ordinary moments into extraordinary culinary experiences.
Jump to:
- Why Is Flank Steak Mustard Caper Sauce So Irresistibly Good?
- Flank Steak Mustard Caper Sauce Ingredients
- Directions: Flank Steak Mustard Caper Sauce
- Expert Tips
- How to Store and Freeze Flank Steak Mustard Caper Sauce
- Flank Steak Mustard Caper Sauce Your Way
- Make Ahead Options
- Flank Steak Mustard Caper Sauce Recipe FAQs
Every time I whip up this flank steak with mustard caper sauce, I’m transported back to sun-soaked summer evenings spent grilling with friends, laughter echoing in the air. The aroma wafting from the grill is enough to make anyone’s mouth water, and trust me, the anticipation of that first bite will keep your guests coming back for more. Whether it’s a casual weeknight dinner or a festive gathering, this dish is bound to impress and create lasting memories around the table.
Why Is Flank Steak Mustard Caper Sauce So Irresistibly Good?
Flavorful and tangy, this dish elevates the classic flank steak with a zesty mustard caper sauce that will have your taste buds dancing. Quick prep and cook time of just 30 minutes makes it a perfect choice for busy weeknights or weekend grilling. Versatile enough to pair with your favorite sides, it’s sure to impress family and friends alike. Unique combination of Dijon mustard and capers brings an exciting twist, ensuring a crowd-pleasing experience every time.
Flank Steak Mustard Caper Sauce Ingredients
For the Flank Steak
- 1 pound flank steak (trimmed of excess fat) – This cut is perfect for grilling, offering a flavorful and tender bite when cooked properly.
For the Marinade
- 2 tablespoons olive oil – Helps to keep the steak moist and adds a rich flavor during grilling.
- 2 tablespoons soy sauce – Infuses the meat with umami, enhancing its natural taste beautifully.
- 2 cloves garlic (minced) – Adds aromatic depth and a hint of spice to the marinade.
- 1 teaspoon black pepper – Provides a subtle kick that complements the savory flavors.
For the Mustard Caper Sauce
- 3 tablespoons Dijon mustard – Offers a tangy zest that pairs wonderfully with flank steak.
- 2 tablespoons capers (rinsed and chopped) – These briny gems add bursts of flavor that brighten the entire dish.
- 1 tablespoon lemon juice – Balances richness with acidity, making each bite refreshing.
- 1 tablespoon fresh parsley (chopped) – Introduces a pop of color and freshness to this vibrant sauce.
Directions: Flank Steak Mustard Caper Sauce
1. Whisk together: In a mixing bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of soy sauce, minced garlic from 2 cloves, and 1 teaspoon of black pepper until well combined. This marinade will infuse the steak with flavor!
2. Marinate the steak: Place your trimmed 1 pound flank steak into a large resealable bag. Pour the prepared marinade over it, seal the bag tightly, and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat the grill: Get your grill ready by preheating it to medium-high heat. Remove the flank steak from the marinade, discarding any excess marinade. Grill the steak for about 6-8 minutes per side, ensuring it reaches an internal temperature of 135°F for that perfect medium-rare finish.
4. Make the sauce: In a small bowl, combine 3 tablespoons of Dijon mustard, rinsed and chopped capers (2 tablespoons), 1 tablespoon of lemon juice, and freshly chopped parsley (1 tablespoon). Mix well to create a tangy sauce that beautifully complements your steak.
5. Serve and enjoy: After grilling, let the steak rest for about 5 minutes before slicing against the grain. Serve it topped with your zesty mustard caper sauce and watch everyone dig in!
Optional: Garnish with additional fresh parsley for a pop of color.
Exact quantities are listed in the recipe card below.
Expert Tips
- Marinade Timing: Allow the flank steak to marinate for at least 30 minutes, but no longer than 2 hours to avoid a mushy texture.
- Grill Temperature: Preheat your grill to medium-high heat; this ensures a nice sear on the steak while keeping it juicy inside.
- Internal Temperature: Use a meat thermometer to check that the steak reaches 135°F for perfect medium-rare doneness; overcooking can dry it out.
- Resting Period: Don’t skip resting the steak for 5 minutes before slicing; this helps retain juices and enhances flavor in the Flank Steak Mustard Caper Sauce.
- Slicing Technique: Always slice against the grain for tender pieces; this makes a big difference in texture when enjoying your flavorful meal.
How to Store and Freeze Flank Steak Mustard Caper Sauce
- Room Temperature: Flank steak should not be left out for more than 2 hours to ensure safety and freshness.
- Fridge: Store any leftover flank steak and mustard caper sauce in an airtight container for up to 3 days.
- Freezer: For longer storage, freeze the cooked flank steak (without sauce) in a freezer-safe bag for up to 3 months.
- Reheating: Thaw overnight in the fridge, then reheat on the grill or in a skillet over low heat until warmed through, adding the mustard caper sauce just before serving.
Flank Steak Mustard Caper Sauce Your Way
Feel free to play around with this recipe and make it truly your own with these delightful twists!
- Spicy Kick: Add 1 teaspoon of red pepper flakes to the marinade for a zesty heat that enhances the flavors beautifully. A touch of heat can awaken your palate and make each bite a thrilling experience.
- Herb-Infused: Substitute fresh parsley with fresh thyme or rosemary in the mustard caper sauce for an aromatic twist. The fragrant herbs will add depth and complexity, creating a sauce that’s both familiar and exciting.
- Citrus Zing: Swap lemon juice with lime juice to introduce a vibrant citrus note to the sauce. This small change can brighten up the dish, bringing a refreshing flair that dances on your taste buds.
- Smoky Flavor: Incorporate 1 tablespoon of smoked paprika into the marinade for a delightful smoky undertone. This twist will transport your grilling experience to new heights, evoking memories of summer barbecues.
- Umami Boost: Replace soy sauce with tamari for a gluten-free option without sacrificing flavor. This swap not only caters to dietary needs but also enriches the umami profile of the dish.
- Creamy Texture: Mix in 2 tablespoons of sour cream or Greek yogurt into the mustard caper sauce for a creamy finish. This variation creates an interesting contrast against the steak’s texture while mellowing out the tanginess.
- Sweet Touch: Add 1 tablespoon of honey or maple syrup to balance the tangy notes in your mustard caper sauce. This sweet addition can create a harmonious blend of flavors, making every mouthful irresistible.
Make Ahead Options
This Flank Steak Mustard Caper Sauce recipe is ideal for meal prep, allowing you to savor its vibrant flavors even on busy days. You can prepare the marinade—combining 2 tablespoons of olive oil, 2 tablespoons of soy sauce, minced garlic, and black pepper—up to 24 hours in advance. Simply marinate the flank steak in a resealable bag for at least 30 minutes or up to 2 hours before grilling. For the mustard caper sauce, mix together 3 tablespoons of Dijon mustard, chopped capers, lemon juice, and parsley up to 3 days ahead. When you’re ready to serve, grill the steak for about 6-8 minutes per side until it’s medium-rare (135°F), let it rest for five minutes, and top with your prepped sauce. This approach not only saves time but ensures your dish retains its delicious quality!
Flank Steak Mustard Caper Sauce Recipe FAQs
What type of flank steak should I choose?
When selecting flank steak, look for a cut that is bright red with minimal fat. A well-trimmed pound of flank steak will ensure your dish is tender and flavorful. If possible, ask your butcher for recommendations on the freshest cuts available.
How should I store leftover flank steak?
Store any leftover flank steak in an airtight container in the refrigerator for up to 3 days. To keep it fresh, slice only what you plan to eat right away and leave the rest whole until ready to serve again.
Can I freeze the marinated flank steak?
Absolutely! You can freeze the marinated flank steak for up to 3 months. Just place it in a freezer-safe bag, removing as much air as possible before sealing. When you’re ready to cook, thaw it in the refrigerator overnight and then grill as directed.
What if my steak is tough after grilling?
If your flank steak turns out tough, it may have been overcooked or sliced incorrectly. Ensure you grill until it reaches an internal temperature of 135°F for medium-rare, and always slice against the grain for maximum tenderness.
How many servings does this recipe yield?
This delicious Flank Steak Mustard Caper Sauce recipe serves 4 people, making it perfect for a family dinner or a small gathering with friends. Each serving contains approximately 350 calories.
Can I make the mustard caper sauce ahead of time?
Yes! You can prepare the mustard caper sauce a day in advance and store it in an airtight container in the refrigerator. This allows the flavors to meld beautifully, enhancing its tangy goodness when you finally drizzle it over your grilled steak!
Flank Steak Mustard Caper Sauce
Ingredients
Method
- In a mixing bowl, whisk together olive oil, soy sauce, minced garlic, and black pepper.
- Place the flank steak in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 6-8 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare.
- In a small bowl, combine Dijon mustard, capers, lemon juice, and chopped parsley. Mix well.
- Let the steak rest for 5 minutes before slicing against the grain. Serve topped with the mustard caper sauce.
