Pan-Seared Flank Steak over Roasted Beets & Potatoes with Quick Mustard-Onion Pan Sauce
A bistro-style steak dinner that stays under an hour: flank steak seared fast, then sliced over roasted beets and potatoes with a mustardy pan sauce. Earthy beets and peppery mustard are excellent with red wine.
Back to full listIngredients
- Certified Angus Beef Boneless Flank Steak 1 lb $16.99/lb
- Loose Red Beets 3/4 lb, peeled and cut into wedges $2.89/lb
- Yukon Gold Potatoes 3/4 lb, cut into chunks $1.49/lb
- Jumbo Yellow Onions 1/2 lb (about 1/2 large onion), sliced $1.49/lb
- Garlic 2 cloves, minced $1.50
Instructions
- Heat oven to 425°F. Toss beet wedges and potato chunks with oil, salt, and pepper on a sheet pan. Roast 35–45 minutes, tossing once, until tender and browned.
- Season flank steak with salt and pepper. Heat a skillet over high heat with a little oil. Sear steak 3–5 minutes per side (depending on thickness) to medium-rare/medium. Rest 8–10 minutes, then slice thin against the grain.
- Lower skillet heat to medium. Add sliced onion with a pinch of salt; cook 5–7 minutes until softened. Add garlic for 30 seconds.
- Stir in 1–2 tsp Dijon mustard (pantry) and 1/3 cup beef broth (or water) plus a splash of red wine vinegar (pantry) if you have it. Simmer 2–3 minutes; season to taste.
- Plate roasted beets/potatoes, fan sliced steak on top, and spoon onion-mustard pan sauce over.
Cook time: 55 minutes
Estimated cost: $18–26
Health notes: Higher-protein, higher-iron meal. Use a moderate amount of oil and slice steak thin to keep portions reasonable.
Drink pairing: Reds with structure (tannin) and acidity—great with beef and roasted roots.