Mustard-peppercorn Flank Steak

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons peppercorns, medley crushed
• 1 teaspoon salt
• 3/4 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

Recipe

• 1 combine peppercorns, salt and rosemary.
• 2 rub both sides of steak with peppercorn mixture.
• 3 in large nonstick skillet, melt 1 tbsp butter over medium heat. add steak; cook until browned, about 7 minutes. turn. add onions to pan around steak; cook until meat and onions are browned, about 7 minutes.
• 4 tranfer meat to platter.
• 5 to onions in skillet, add 1/3 cup water, vinegar and mustard. cook over medium heat, scraping up any brown bits. bring just to boil; cook, stirring occasionally, until slightly thickened. stir in remaining butter.
• 6 pour over steak.