How many servings does this recipe make?

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

What ingredients do I need for Mustard-Peppercorn Flank Steak?

You need 8 ingredients. The key ingredients include: 2 tablespoons peppercorns, medley crushed, 1 teaspoon salt, ¾ teaspoon crushed dried rosemary, 1 (1 1/2 lb) flank steaks, and more.

Is Mustard-Peppercorn Flank Steak suitable as meat & poultry?

Yes, Mustard-Peppercorn Flank Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Mustard-Peppercorn Flank Steak?

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

Mustard-Peppercorn Flank Steak Recipe

Name: Mustard-Peppercorn Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peppercorns, medley crushed; 1 teaspoon salt; ¾ teaspoon crushed dried rosemary; 1 (1 1/2 lb) flank steaks; 2 tablespoons butter; 1 onion, halved and thinly sliced (about 1 cup); 2 tablespoons balsamic vinegar; 2 tablespoons whole grain mustard

Try this homemade Mustard-Peppercorn Flank Steak recipe the whole family will love. Made with peppercorns, salt, rosemary and flank steaks. Easy step-by…

This Mustard-Peppercorn Flank Steak relies on simple, everyday ingredients such as peppercorns, medley crushed, salt, crushed dried rosemary and (1 1/2 lb) flank steaks. It comes together quickly and makes 4 servings, at about 138 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

2 tablespoons peppercorns, medley crushed
1 teaspoon salt
¾ teaspoon crushed dried rosemary
1 (1 1/2 lb) flank steaks
2 tablespoons butter
1 onion, halved and thinly sliced (about 1 cup)
2 tablespoons balsamic vinegar
2 tablespoons whole grain mustard

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Quick Info

Servings
4 servings
Calories
138 kcal
Category
Meat & Poultry

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Mustard-Peppercorn Flank Steak

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