Tangy Mustard Steak


  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 3 cloves garlic pressed
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon raw honey
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons cider vinegar
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1 1/2 pounds beef flank steak


  • DO-AHEAD TIP: Marinate steak overnight or for at least 5 hours (see recipe).
  • Prepare marinade: In a large bowl, whisk together all ingredients except steak. Place steak in a large zipper-topped plastic bag and pour marinade on top; seal bag and refrigerate overnight or for at least 5 hours.
  • Preheat outdoor grill to MEDIUM-HIGH. Grill steak for 3 to 6 minutes per side or until the desired level of doneness is reached.
  • Transfer steak to a cutting board and allow it to rest for 10 minutes.
  • Thinly slice steak across the grain (diagonally) and serve.


SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee or olive oil and salt and pepper to taste till you get a mashed potatoes texture).
Tried this recipe?Let us know how it was!