Flank steak with Dijon mustard and beer
- Preparation 15 min
- Refrigeration 3 h
- Cooking 8 min
- Servings 4 to 6
- Freezing Absolutely
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🥩 The best flank steak marinade of your life
I mean every word: this is the best Dijon mustard and beer flank steak in the entire world. I’ve tasted tons of flank steak marinades in my life, and nothing has ever come close to this one. The Dijon mustard, honey, blonde ale and herbes salées come together in a marinade that tenderizes the meat and gives it a completely insane caramelized crust. Once you’ve tried it, you’ll never make your flank steak any other way.
🍺 Dijon, beer and herbes salées, the Québec combo
The secret is all in the balance. The Dijon mustard and blonde ale work together to break down the fibres of the flank steak, the honey brings the sugar that caramelizes on the grill, and the herbes salées du Bas-du-Fleuve add that signature taste from home. And the little detail that changes everything: the lemon zest, which adds a serious kick of freshness in the middle of all that rich flavour.
🥄 Keep some marinade for dipping
Do yourself a favour and set aside a good amount of marinade before adding the meat, to serve as a dipping sauce at the table. Once the flank steak is sliced, you dip your pieces in it like crazy and it’s even better. It’s the kind of detail that turns a great dinner into a memorable one. Just keep it clean, separate, before it ever touches the raw meat.
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🔪 Slicing against the grain, the number one secret
This is THE trick you should never forget with flank steak. Find the direction of the meat’s fibres and slice perpendicular to them, in thin strips. This cuts the long muscle fibres and makes every bite tender. Slice in the wrong direction and even the best flank steak turns chewy. Against the grain, always.
⏱️ Three hours of marinating, no more
Three hours in the fridge is the perfect amount for this marinade. The Dijon mustard and blonde ale need time to tenderize the meat and let all that flavour sink in. Don’t let it marinate longer, or the acidity of the marinade will eventually change the texture of the meat and make it mushy. Three hours, no more, no less.
🧂 No need for salt
The herbes salées du Bas-du-Fleuve are already quite salty, so don’t add any salt to the marinade. A simple turn of freshly ground pepper is all you need. If you replace the herbes salées with regular fresh herbs, then you’ll need to salt to taste yourself.
🥩 A good flank steak is best medium-rare
A quality butcher-cut flank steak is at its best when it’s not overcooked. Aim for 128 to 130°F (53 to 54°C) internal temperature for a tender, medium-rare result. On top of that, this marinade tenderizes the meat, so you don’t need to cook it longer for it to be enjoyable. A meat thermometer takes all the guesswork out of it.
🥄 Reserve some marinade for dipping
Before adding the meat, set aside a good portion of clean marinade in a separate container. You’ll serve it as a dipping sauce with the sliced flank steak, and trust me, it changes everything. Never reuse marinade that has touched raw meat without boiling it first. That’s exactly why you set a clean portion aside from the start.
🍋 The lemon zest, the secret kick
Do not skip the lemon zest. In the middle of the mustard, honey and beer, it brings a bright, tangy freshness that wakes up the whole marinade and keeps the dish from feeling heavy. It’s the little detail that makes everyone ask “what is that crazy flavour in there?”
🧊 Freeze your marinated flank steak
This recipe is perfect for prepping ahead. Place the flank steak right in its marinade, vacuum-seal it (or use an airtight bag) and freeze it raw for up to 3 months. It marinates as it thaws in the refrigerator, and you have a quality dinner ready to grill anytime.
✅ What to serve with my Dijon mustard and beer flank steak?
It shines alongside fresh sides that balance out its richness. Serve it with my Lemony orzo salad with feta & chickpeas and my Grilled halloumi skewers with honey, thyme and lemon sauce. The freshness of the salads and the char of the halloumi perfectly complement the marinated beef.
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Flank steak
- 1 kg beef flank steak
Marinade
- 1 cup (250 ml) Dijon mustard
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) blonde ale
- 3 tbsp (45 ml) honey
- 1 tbsp (15 ml) herbes salées du Bas-du-Fleuve
- 1 tbsp (15 ml) finely chopped French shallot
- 1 tsp (5 ml) dried thyme
- 2 large garlic cloves, finely chopped
- Zest of 1 lemon
- Freshly ground pepper, to taste
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Preparation
- In a bowl, whisk together the Dijon mustard, olive oil, blonde ale, honey, herbes salées, thyme, garlic, shallot and lemon zest. Season generously with pepper (do not add salt. The herbes salées already contain plenty).
- Set aside about one third of the marinade in a separate container in the refrigerator to serve as a dipping sauce (it must never touch the raw meat). Place the flank steak in the remaining marinade, coat well, cover and refrigerate for 3 hours (no longer, or the marinade will change the texture of the meat).
- Preheat the barbecue to high heat. Drain the flank steak and grill for 3 to 4 minutes per side, until an internal temperature of 128 to 130°F (53 to 54°C) for a beautiful medium-rare.
- Place the flank steak on a plate, cover with aluminum foil and let rest for 5 minutes. Slice thinly against the grain, then serve with the reserved marinade as a dipping sauce.
Three hours in the fridge is perfect. The Dijon mustard and blonde ale tenderize the meat and let the flavour penetrate in that time. Don’t go beyond it: after that, the acidity of the marinade starts to change the texture of the meat and make it mushy. Three hours gives you a tender, flavourful flank steak without compromising its texture.
Because that’s what makes it tender. Flank steak is a cut with long, clearly visible muscle fibres. By slicing perpendicular to those fibres (against the grain), you shorten them and every bite melts in your mouth. If you slice with the grain, the meat becomes stringy and tough, even if it’s cooked perfectly. It’s the most important step in the whole recipe.
Medium-rare, without hesitation. Aim for an internal temperature of 128 to 130°F (53 to 54°C). A good butcher-cut flank steak is at its best when it’s not overcooked, and this marinade tenderizes it even further. Overcooked, it becomes dry and tough. Use a meat thermometer and pull it off the heat as soon as it hits the right temperature, since it will continue to rise slightly while it rests.
Yes, but adjust the salt. Herbes salées are a mixture of fresh herbs and salt that’s a Québec staple. If you don’t have any, replace them with a mix of fresh or dried herbs (parsley, savory, chives) and add salt to taste, since you’re losing the salt from the herbes salées. The flavour will be slightly different, but still delicious.
Fresh, summery sides are the way to go. My lemony orzo salad with feta & chickpeas and my grilled halloumi skewers with honey, thyme and lemon sauce make perfect accompaniments. Don’t forget the reserved marinade dipping sauce for dunking your slices of flank steak.
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