Flank Steak with Grainy Mustard Sauce (5 P+)

Last night I was craving a steakhouse meal - Red meat, potatoes, and a crisp salad. So that's what we had. And it was low in WW points. Although I may or may not have had a little more than one serving of the steak. I plead the 5th.

Here's what you need:
4 Tsp canola oil
2 Tbsp shallots, finely chopped
1 Tbsp all-purpose flour
2 cups chicken broth
1 pound flank steak
3 Tbsp coarse-grain mustard (this is very very important - get the good stuff)

Here's what you do:
Heat a small saucepan over medium-high heat. Add the oil and heat until it shimmers. Add the shallots and cook until softened, about 2 minutes. Add the flour and stir to combine. Add the chicken broth, stir until smooth, and bring to a boil. Allow the broth to boil until it is reduced to 1 cup and is slightly thickened. This will take about 10 minutes.

Meanwhile, salt and pepper both sides of the steak. Be generous here - especially with the pepper. Heat a skillet over medium-high heat. Add the oil and heat until it shimmers. Toss in the steaks and let them cook for 2-3 minutes on each side until they are as done as you like. Don't move them around or flip them more than once. (That's important so it deserved bold letters. At least I refrained from using all caps which I really wanted to do.) Seriously, let them cook and get that wonderful deep brown crust. Remove the steaks from the skillet and set them on a cutting board. Cover with foil to keep warm.

Now take the reduced broth from your saucepan and pour it into your skillet. Resist the urge to wipe it clean. You want the drippings and the little brown bits. They're magic. Bring to a boil, scraping the pan to loosen those magical brown bits. Add the mustard and stir to combine. Remove from the heat.

Thinly slice the steak and throw a few slices onto your plate. Pour any juices that have accumulated under the steaks back into your skillet and give it another good stir. Now, spoon some of the sauce across your steak and serve it with Parmesan Steak Fries.

When your eyes roll back in your head because of how good this is you can thank Ellie Krieger.  (The original recipe calls for sirloin, but I prefer flank steak so I substituted.)

Serves 4
5 WW Points+ per serving