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Steak with Mustard Caper Sauce

Loop & Dash
This tangy caper mustard sauce will take your steak to the next level
Servings: 6 servings

Ingredients

Mustard Caper Sauce:

  • ⅓ cup dijon mustard
  • 1 tbsp honey
  • 3 tbsp olive oil
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • 3 tbsp capers, roughly chopped
  • 3 green onions, chopped

Steak and Vegetables:

  • 2 lbs baby potatoes, quartered or cut into bite-sized pieces
  • 3 tbsp olive oil, divided
  • 1 ¾ tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 1/2 tsp oregano
  • 2 lbs flank steak
  • 2 heads of broccoli, trimmed into bite-sized florets

Instructions

  • Make the sauce:  Add the Dijon mustard, honey, olive oil, salt, pepper, and cayenne pepper to a small bowl.  Whisk together until well combined.  Stir in the capers and green onions.  Taste for seasoning and adjust as needed.  You can also add a little more Dijon mustard if needed.  Set aside.
  • Preheat oven to 400℉ and prepare a baking sheet with parchment paper. 
  • Place potatoes in a medium size bowl. Toss with 1 tbsp of olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp oregano until coated. Place in a single layer on the baking sheet. Roast in the oven for about 20 minutes, until fork tender. 
  • In the meantime, pat the flank steak dry and brush with 1 tbsp of olive oil. Season with 3/4 tsp kosher salt, and 1/2 tsp black pepper.  
  • Add water to a large pot with a steamer insert and heat over high heat.
  • When the potatoes are fork-tender, remove the baking sheet from the oven, and push the potatoes to one side. Place the steak on the other side of the baking sheet.   
  • Return to the oven and roast, turning the steak over halfway through. Cooking time will depend on how well done you like your steak and the thickness. Medium rare will be about 12-15 minutes of cook time. Add more for medium or well done. 
  • While the steak is cooking, add the broccoli to the steamer insert in the large pot, cover, and steam until the broccoli is tender.
  • Remove the steak and potatoes from the oven and let stand for 5 minutes before slicing the steak. Serve with the mustard caper sauce and enjoy! 

Notes

PREP AHEAD
  • Trim the broccoli into florets up to 5 days in advance.  Store in an airtight container in the refrigerator until you’re ready to use.
  • Make the mustard caper sauce up to 2 days in advance.  Store in the refrigerator.
 
ADDITIONAL NOTES
  • The steak cooks more evenly if you allow it to come to room temperature ahead of time. Take it out of the refrigerator when you begin making the recipe. 
  • If you can’t find flank steak, sirloin is a good substitute. 
  • A quick-read thermometer is great to have on hand for this recipe 

Nutrition

Calories: 540kcal | Carbohydrates: 45g | Protein: 42g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.002g | Cholesterol: 91mg | Sodium: 1389mg | Potassium: 1843mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1381IU | Vitamin C: 212mg | Calcium: 165mg | Iron: 6mg
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