Oh, this grilled tarragon mustard steak! Is your grill open for the season yet? I have to confess that ours never closes, because I usually get a hankering for something grilled smack in the middle of February, and the hardy Southern husband shovels through the snowbanks to our grill and fires it up. But if you are on a more reasonable grilling schedule and you are looking for an easy and delicious steak recipe to kick things off, this is one of my faves. Steak marinated in white wine and mustard sauce with some fresh tarragon, and just like that, summer grilling season is OPEN!
Just a quick shout-out to flank steak. My Southern husband loves a good T-bone, and my Southern daughter has a crush on filet mignon, but give me a good old flank steak any time. It is totally reliable and delicious, and plays nicely with any of the many marinades I’ve tried over the years. And it comes in big enough pieces that there are always leftovers. There is nothing as wonderful as a steak sandwich made with leftover strips of juicy steak.
You are going to marinate your lovely flank steak in a combo of mustard, white wine, olive oil, scallions and fresh tarragon. It should soak for a couple of hours, and if you do it in the morning and leave it soaking until suppertime even better!
Now fire up the grill and grill it for about 5 minutes per side. Let it rest under foil for another 10 minutes (and I mean it. Let it rest, or all the lovely juices will run out and I will weep sad tears for you) and then slice it against the grain into thin slices.
And with that, for those of you who don’t send your husbands out into snowstorms to grill…the 2015 Steak Grilling Season is now open for business!Print
Grilled tarragon and mustard steak is a delicious way to kick off grilling season!
- One 2 pound flank steak
- 1/2 cup olive oil
- 1/2 cup white wine
- 1/4 cup mustard (Dijon or grainy Dijon mustard work really well for this)
- 3 scallions, chopped
- 3 tablespoons chopped fresh tarragon, plus extra for garnish
- Coarse salt and fresh ground pepper
- Combine oil, wine, mustard, scallions and chopped tarragon in a zipper plastic bag. Add steak, seal bag and rotate until steak is coated. Marinate in refrigerator for 2 hours and up to overnight, turning the bag over occasionally.
- Heat grill to high. Discard marinade and grill steak for 5 minutes per side for medium rare.
- Rest steak under foil for 10 minutes (don’t skip this step, I beg of you) and then slice against the grain into thin slices. Serve at once.