Flank Steak with Dijon Caper Sauce Recipe

Name: Flank Steak with Dijon Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Flank Steak; 3 garlic cloves finely chopped; 1 tbsp Montreal Steak seasoning; 1 tsp smoked paprika; 2 tsp Sriracha (or Hot sauce); 1 tbsp worcestershire sauce; 2 tbsp red wine vinegar; 1/3 cup olive oil, extra virgin; 3 tbsp unsalted butter; 3 tbsp dry white wine; 1 tbsp dijon mustard; 1/2 tsp worcestershire sauce; 1/2 tsp salt; 1 tbsp sugar; 1 tsp heavy cream; 1 1/2 tbsp capers (drained well)

Servings: persons

2 lb Flank Steak
3 garlic cloves finely chopped
1 tbsp Montreal Steak seasoning
1 tsp smoked paprika
2 tsp Sriracha (or Hot sauce)
1 tbsp worcestershire sauce
2 tbsp red wine vinegar
1/3 cup olive oil, extra virgin
3 tbsp unsalted butter
3 tbsp dry white wine
1 tbsp dijon mustard
1/2 tsp worcestershire sauce
1/2 tsp salt
1 tbsp sugar
1 tsp heavy cream
1 1/2 tbsp capers (drained well)

1
Mix garlic, steak seasoning, smoked paprika, worchesteshire sauce and red wine vinegar.
2
Whisk in olive oil.
3
Place meat in shallow dish and coat it evenly in marinade let stand 15-30 minutes.
4
Heat grill pan or outdoor grill to high heat.
5
Grill flank steak 6-8 minutes on each side.
6
(The steak will be a medium rare to medium.
7
You may cook the steak longer if you prefer) Remove steak from grill and let it rest for 5 minutes before slicing.
8
Thinly slice meat on an angle, cutting the meat against the grain.
9
While steak is grilling you can prepare your Dijon Caper sauce.
10
Over low heat melt the 3 tbsp butter.
11
Slowly whisk in white wine, mustard, worchesteshire, sugar, salt, heavy cream and capers.
12
Let sauce come to a slow boil to cook off the alcohol in the wine about 2 minutes.
13
Turn off heat.
14
Sauce will thicken while it cools.
15
Drizzle sauce over your portion of flank steak.
16
ENJOY!

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lb Flank Steak, 3 garlic cloves finely chopped, 1 tbsp Montreal Steak seasoning, 1 tsp smoked paprika, and more.

Yes, Flank Steak with Dijon Caper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Flank Steak with Dijon Caper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions