Grilled Flank Steak with Sherry-Mustard Sauce

Lynette !


Great way to prepare a less-expensive cut of steak. Requires 8 hours of marinating time and the sauce needs to chill for an hour. Plan ahead and this will be ready to serve in no time. Marinating and chilling time is not included in prep time.

★★★★★ 1 vote
15 Min
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Thanks to the marinade, this steak is delicious. Flank steak can be tough, but this is nice and juicy. The mix of sherry, Dijon mustard, and ginger really permeate the meat and make each bite delicious. The sherry-mustard sauce is creamy and very flavorful.



1 1/2 lb
flank steak
1/3 c
dry sherry (not cooking sherry)
1/3 c
soy sauce
2 Tbsp
green onions, chopped
1 Tbsp
cracked black pepper
2 tsp
coarse grained Dijon mustard
1 tsp
fresh ginger; peeled and chopped


8 oz
plain yogurt (low-fat is fine)
2 Tbsp
green onion, chopped
2 Tbsp
dry sherry (not cooking sherry)
2 tsp
coarse grained Dijon mustard
1 pinch


1Score the steak 1/4 inch deep on both sides; place in a large shallow dish.
2Combine 1/3 cup sherry and next five ingredients in a small bowl; stir well.
3Pour the marinade mixture over steak; cover and marinate in the refrigerator for 8 hours.
4For the sauce: Combine all sauce ingredients in a small bowl; stir well. Cover and chill 1 hour.
5Remove the steak from the marinade; discard marinade. Grill steak over medium coals or broil for 6 inches from heat for 6 to 8 minutes on each side or until your desired degree of doneness.
6To serve, slice diagonally across the grain into thin slices. Serve with Sherry-Mustard Sauce.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Collection: Grilling Favorites
Other Tag: Quick & Easy
Hashtag: #flank steak