Flank Steak Dijon

1 Flank Steak

1 /2 cup Heinz 57 sauce
2 tablespoons brown sugar
4 cloves garlic
1 cup red wine vinegar
3-4 tablespoons Dijon mustard

For Frying the Flank:
2 tablespoons butter
2 tablespoons olive oil

4 -6 scallions minced
4 cloves garlic
1 cup red wine
3 – 4 tablespoons Dijon Mustard


1. Trim steak of visible fat
Coat both sides with the marinade and put in a plastic bag for
at least a half an hour.

2. Saute in large non stick skillet using 1 tablespoon butter and 1 tablespoon olive oil per side. Cook about 5 minutes each side.

3. Remove to cutting board and let it rest while preparing the sauce.

4. Add the scallions and the garlic to the skillet and sauté for 1 minute and then add mustard, wine and the surplus marinade. Reduce by 1/ 2 and keep warm.

5. Slice steak into 1 / 4 inch slices and return to the skillet along with any juice from the steak. Simmer for 10 – 15 minutes.