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Flank steak marinade
apricot dijon flank steak: a sweet and savory delight
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11 Sept 2025⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried this combination. I was at a small, family-owned restaurant in Provence, France, and the chef, a jovial man named Antoine, insisted I try his 'Steak à l'Abricot'. I was hesitant; fruit and steak seemed... wrong. But one bite, and I was hooked. The sweetness of the apricot perfectly balanced the savory steak, creating a symphony of flavors that danced on my tongue. That's what i want you to feel when you try this recipe, or when you try a variant of it! This is my attempt to capture that magic, adapted for the home cook. It's simpler than you think, and the results are truly spectacular. It became a favorite in my family, and I bet it will in yours to!
Flank steak is the star here, a lean and flavorful cut that soaks up the marinade beautifully. The apricot Dijon glaze is the supporting act, a blend of sweet, tangy, and savory that elevates the steak to new heights. Fresh herbs like thyme and rosemary add a touch of earthy complexity, while a hint of garlic provides a subtle warmth. The best part? It's all incredibly easy to throw together, making it perfect for a weeknight dinner or a weekend barbecue. One thing that I love is that my kids are super happy to eat this. It may be that they don't like meat so much, but with this they will be asking for more!
Don't be intimidated by the seemingly fancy name. This recipe is all about simple ingredients and straightforward techniques. We're talking about a marinade that comes together in minutes, a quick sear on the grill or in a pan, and a few minutes in the oven to finish. It's the kind of dish that makes you look like a culinary genius without actually requiring you to be one. You might find yourself experimenting with different herbs or adding a splash of soy sauce to the marinade – feel free to get creative! Cooking should be fun, so play around with it and find what works best for your taste. I have a friend that once added some hot sauce. It was great, but I would stick to the herbs :)
Required Equipments
- Mixing Bowl
- Whisk
- Resealable Plastic Bag or Dish
- Grill or Oven
- Oven-Safe Skillet (Optional)
- Meat Thermometer
- Cutting Board
Apricot Dijon Flank Steak: A Sweet and Savory Delight: Frequently Asked Questions
Apricot Dijon Flank Steak: A Sweet and Savory Delight
This Apricot Dijon Flank Steak recipe marries the robust flavor of flank steak with a luscious glaze made from apricot preserves, Dijon mustard, and aromatic herbs. It's an unexpectedly delightful combination that's both easy to make and sure to impress!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Apricot Dijon Marinade: In a medium bowl, whisk together the apricot preserves, Dijon mustard, minced garlic, olive oil, chopped fresh thyme, chopped fresh rosemary, salt, and pepper. Make sure everything is well combined.
- Marinate the Flank Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the apricot Dijon marinade over the steak, ensuring it's evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful it will be! Don't go over 24hs marinating the meat though.
- Preheat Your Grill or Oven: If grilling, preheat your grill to medium-high heat (about 375-450°F or 190-230°C). If baking, preheat your oven to 400°F (200°C). I would recommend the oven, but you do you!
- Remove Steak from Marinade: Take the marinated flank steak out of the refrigerator about 20-30 minutes before cooking to allow it to come to room temperature slightly. Discard the marinade; do not reuse it.
- Sear the Steak (Optional but Recommended): For extra flavor and a beautiful crust, sear the flank steak before grilling or baking. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the steak for 2-3 minutes per side, until nicely browned. This step can be skipped if you are short on time.
- Grill or Bake the Steak: If grilling, place the seared (or unseared) flank steak on the preheated grill. Cook for 5-7 minutes per side for medium-rare, or longer depending on your desired level of doneness. If baking, transfer the skillet with the seared steak (or place the steak in a baking dish) to the preheated oven. Bake for 8-12 minutes for medium-rare, or longer depending on your desired level of doneness. I would recomend to use a thermometer to make sure is how you want it.
- Check for Doneness: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-145°F (57-63°C). Remember that the steak will continue to cook slightly as it rests.
- Rest the Steak: Remove the cooked flank steak from the grill or oven and place it on a cutting board. Cover loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Trust me, dont skip this step!
- Slice and Serve: After resting, slice the flank steak thinly against the grain. This is crucial for tenderness! Serve immediately and enoy. I am sure you will be asking for more!
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- Serve with roasted vegetables or a fresh salad for a complete meal.
🍎 Nutrition
Calories: 350 kcal
Protein: 35 g
Fat: 15 g
Carbohydrates: 20 g
Fiber: 1 g
Calcium: 30 mg
