Best 13 Dijon Steak Recipes

MAPLE DIJON HAM STEAK

Steps:

• Whisk Dijon mustard, maple syrup, chicken broth, and rice vinegar together in a medium bowl.
• Heat a large skillet over medium heat. Brush some of the mustard glaze onto one side of the ham steaks. Place glazed-side down in the skillet. Brush some glaze on top of the ham steaks. Cook, turning frequently and brushing on more glaze, until heated through and the glaze has thickened, about 10 minutes.

GARLIC DIJON SKIRT STEAK

Steps:

• Mince garlic and in a bowl stir together with mustard and lime juice. Trim steak if necessary. Rub steak with mustard mixture and marinate 15 minutes.
• Heat a well-seasoned ridged grill pan over moderately high heat until just smoking and grill steak 3 minutes on each side. (Alternatively, broil steak on rack of a broiler pan about 4 inches from heat.) Transfer steak to a platter and let stand, uncovered, 5 minutes.
• With a sharp knife diagonally cut steak into 1/3-inch-thick slices and serve with coleslaw and fries.

STEAK AU POIVRE WITH DIJON CREAM SAUCE

Steps:

• Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.

DIJON STEAK

Steps:

• Melt butter in large skillet.
• Brown steaks quickly on both sides.
• Remove, set aside.
• Reduce heat; add gravy, half-and-half and mustard to skillet.
• Heat, stirring, till bubbly.
• Return steaks to pan with gravy.
• Turn heat down; cover and let simmer about 30 minutes, or until done.
• (add water if necessary) Sprinkle fresh parsley over steaks just before eating.

LEMON DIJON PAN STEAK

Steps:

• Cut beef into 4 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium heat. Sprinkle both sides of beef with pepper. Cook beef in skillet 9 to 11 minutes for medium doneness (160°F), turning once. Remove beef from skillet; keep warm.
• In small bowl, mix remaining ingredients except chives until smooth; add to skillet. Heat to boiling. Boil 1 minute, stirring constantly. Stir in chives. Serve over beef.

STEAK & MUSHROOMS IN BEEF-DIJON SAUCE

Steps:

• Cook pasta and drain, keep warm Spray skillet large enough for all of your ingredients with cooking spray, heat and add beef and garlic; cook about 4 minutes.
• Add mushrooms, broth and onions.
• Reduce heat; cover and cook 3 minutes.
• Uncover; cook an additional 2-3 minutes.
• In a small bowl combine flour and milk; blend until smooth.
• Add to skillet; cook, stirring constantly, 2 minutes or until sauce has slightly thickened.
• Stir in mustard until smooth.
• Serve over pasta.

DIJON BALSAMIC STEAK SALAD WITH BLUE CHEESE BUTTER

Steps:

• Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
• Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
• Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
• Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
• Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
• Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.

BALSAMIC-DIJON FLANK STEAK WITH SAUTEED SPINACH

Steps:

• 1. Whisk together the vinegar, olive oil, lemon juice, brown sugar, mustard, Worcestershire sauce, rosemary and minced garlic and half the black pepper in a small bowl. Place the steak in a resealable bag, pour in the marinade and turn to coat. Refrigerate for a minimum 4 hours, turning occasionally. 2. Heat a grill pan over medium high heat and mist with cooking spray. Remove steak from marinade and season with 1/8 teaspoon of the salt. Grill 5 minutes per side for medium rare or 7 minutes for medium. Transfer steak to a cutting board, sprinkle with another 1/8 teaspoon salt, tent with foil and let rest 10 minutes. 3. Spray butter in a large nonstick skillet over medium heat. Add the sliced garlic and saute 1 minute; season with remaining salt and black pepper. Add half the spinach and saute until wilted, about 1 minute. Add remaining spinach and saute until just wilted, 1 minute more. Slice steak and serve with the spinach.

DIJON STEAK AND POTATO STEW

Steps:

• Sprinkle beef with peppered seasoned salt. In 4-quart Dutch oven or 12-inch nonstick skillet, cook beef over medium-high heat about 4 minutes, stirring frequently, until brown.
• Stir in gravy, water, mustard and thyme until well blended. Stir in potatoes, green beans and carrots. Heat to boiling; reduce heat to medium-low. Cover and cook 20 to 22 minutes, stirring occasionally, until potatoes and beans are tender.

DIJON LEMON STEAK RUB

Steps:

• Mix together all of the ingredients.
• Brush the mustard mixture on both sides of the steak.
• Leave sit 5 minutes.
• Grill or broil steaks as desired.

GARLIC DIJON SKIRT STEAK

Steps:

• In a bowl, stir together the garlic, mustard, and lime juice.
• Trim the steak if necessary.
• Rub steak with mustard mixture and marinate 15 minutes.
• Heat a well-seasoned ridged grill pan over moderately high heat until just smoking and grill steak 3 minutes on each side.
• (Or,you could broil steak on the rack of a broiler pan about 4 inches from heat.) Transfer steak to a platter and let stand, uncovered, 5 minutes.
• With a sharp knife, diagonally cut the steak across the grain into 1/3-inch-thick slices.
• Serve with coleslaw and fries.

SIRLOIN STEAK WITH DIJON-PORT SAUCE

Steps:

• Cook noodles according to package directions; drain and keep warm.
• Meanwhile, heat a nonstick skillet over med-high heat.
• Sprinkle both sides of steak with salt and pepper; lightly coat steak with cooking spray.
• Add steak to pan; cook 4 minutes on each side or until desired degree of doneness.
• Transfer meat to platter; keep warm.
• Add port to pan, scraping to loosen browned bits.
• Stir in shallots and garlic; cook 45 seconds, stirring often.
• Add in beef broth; bring to a boil; cook 20 seconds; remove from heat.
• Add in mustard and thyme, stirring with a whisk.
• Cut steak diagonally across grain into thin slices.
• Serve steak and sauce with noodles.
• Serving size: 3 oz. steak, 2 tablespoons sauce, 1 cup noodles-344 calories.

DIJON FLANK STEAK

Steps:

• 1. Rub flank steak with dijon mustard.
• 2. Marinate 6 to 8 hours in the refrigerator.
• 3. Coat both sides of steak with fresh ground black pepper.
• 4. Grill 6 to 8 minutes per side or until desired degree of doneness.