Dijon mustard is a classic flavor combination with steak, but it's also a fantastic foil for the earthiness of portobello mushrooms. Try the meatless version of this recipe shared in the Cook's Tips below.
- ½ cup (125 mL) Greek yogurt
- 1 tbsp plus 2½ tsp (27 mL) Dijon Mustard Rub, divided
- 1 tsp (5 mL) prepared horseradish
- 1 lb. (450 g) flank steak
- 1 tbsp (15 mL) vegetable oil, divided
- 1 large onion, thinly sliced
- ¼ tsp (1 mL) salt
- 1 cup (250 mL) low-sodium beef broth
- 4 sub rolls, split and toasted
Preheat the oven to 425°F (220°C).
To make the yogurt spread, combine the yogurt, 1½ tsp (7 mL) of the Dijon Mustard Rub, and the horseradish in a small bowl; set aside.
Season the steak with 1 tbsp (15 mL) of the rub.
Preheat the oil in a 12" (30-cm) oven-safe skillet over medium heat for 3–4 minutes. Sear the steak until it’s browned on both sides, about 4 minutes per side. Remove the steak from the skillet.
Add the onion and salt, cook until softened, about 4 minutes. Place the steak on top of onions, bake until the steak reaches 145°F (63°C) for medium, about 8–10 minutes.
Remove the steak and onions from the skillet. Add the broth and the remaining 1 tsp (5 mL) of the rub to the skillet; simmer 2–3 minutes.
Thinly slice the steak against the grain. Spread the yogurt mixture evenly inside each roll and fill with the steak and onions. Serve with the broth for dipping.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 480, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 24 g, Fiber 3 g, Total Sugars 6 g (includes 0 g added sugar), Protein 36 g
Starting a steak in a skillet then finishing it in the oven is the best of both worlds—it cooks more evenly while keeping the tasty char from searing.
It’s best to slice flank steak against the grain; it’ll be more tender and easier to chew. To determine the grain, look at the direction of the muscle fibers. If the grain runs vertical, slice it horizontally. It’s that simple to get the juiciest steak.
Make It Meatless: Instead of flank steak, you can use 6–8 portobello mushrooms. Remove the caps from the stems and scoop out the fibrous gills. Cut the caps into ½" (1-cm) slices. Season with 1 tbsp (15 mL) oil and 1 tbsp (15 mL) rub. Cook the onions and salt in the skillet until softened, about 6–8 minutes. Remove the onion and add the mushrooms. Cook 7–9 minutes, then add the onions back and stir to combine. Serve as the recipes states.