Simple Supper Friday: Seared Flap Steak with Kale and Mustard Sauce
I had a wonderful dinner the other night of flap steak with a creamy mustard sauce and a side of sautéed kale. I mentioned this in yesterday’s post, and as promised, am sharing the recipe.
This recipe definitely stands true to simple. The sauce whips up quickly and takes an easy meal to the next level, making it a bit more special. I can’t take credit for the sauce recipe — it comes compliments of Mark Sisson’s cookbook, Primal Blueprint Quick & Easy Meals. I can take credit for how I used it though.
For those unfamiliar, flap steak is a thicker variation of skirt steak. I recently discovered this cut at my neighborhood Whole Foods, and really enjoy it. I figured I’d like it since I love skirt steak so much, and I was right. It cooks fast, but takes a bit longer than regular ol’ skirt steak because it’s thicker. I have a tendency to call it flab steak, and then I catch myself. I think I just like calling it flab steak better. Flab steak does not equal flabby either!
- 1 small shallot, sliced
- 2 Tbsp butter, preferably grass-fed or organic
- 1/2 cup chicken broth
- 1/4 cup full-fat coconut milk
- 1/2 cup Dijon mustard
- 1/2 Tbsp dried parsley or 1 Tbsp finely chopped fresh parsley
- 1 lb flap steak, preferably grass-fed (you can use skirt steak as an alternative)
- 1/2 – 1 Tbsp fat of choice (I used ghee)
- Sea salt and pepper to taste
- 1 bunch of kale, stemmed and chopped
- Melt the butter in a small skillet or saucepan over medium heat. Add the shallot and sauté a few minutes, until softened.
- Add the chicken broth and simmer for five minutes. Then, add the mustard and coconut milk and simmer for two minutes more. Stir in parsley and set aside. The recipe makes about 1/2 cup of sauce.
- Season flap steak with sea salt and pepper. Melt fat of choice in a large skillet over medium-high heat. Once pan is hot, add the flap steak and cook about five minutes each side for medium doneness. Keep a close eye on it though because the thinner ends will cook quicker. If you’re using regular skirt steak, go with three minutes per side. If you like it more done or rare, then adjust accordingly.
- Once meat is done, remove from pan and set aside to rest for 10 minutes before slicing.
- Meanwhile, add a bit more fat of choice to the pan that the meat cooked in, over medium-low heat. Add the kale and season to taste with sea salt and pepper. Sauté for a few minutes, until softened.
- Thinly slice the steak and serve alongside kale. Top the steak with the mustard sauce and enjoy.
Total time: 20-25 minutes
Yields: 2-3 servings (for us, it was 2 servings plus leftover sauce)