Best 6 Lemon Dijon Pan Steak Recipes

Calling all steak enthusiasts! Get ready to tantalize your taste buds with the delectable flavors of lemon dijon pan steak. This dish combines the tangy zest of lemon, the aromatic sharpness of dijon mustard, and the tender, juicy goodness of steak, creating a culinary experience that will leave you craving for more. Whether you're a seasoned chef or a home cook looking to elevate your dinner game, this article has everything you need to master the art of cooking lemon dijon pan steak. So, gather your ingredients, prepare your skillet, and embark on a culinary journey that will turn your taste buds into dancing divas!

Check out the recipes below so you can choose the best recipe for yourself!

LEMON DIJON PAN STEAK

Lemon Dijon Pan Steak image

Also known as Steak Diane, this classic restaurant dish is often made tableside from a tidy service cart that is draped with a crisp white tablecloth. It's quite a showstopper that is easy to make at home right on top of the stove.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 lb boneless beef top sirloin steak, about 3/4 inch thick
1/4 teaspoon coarse ground black pepper
1 cup beef broth
1 tablespoon all-purpose flour
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh chives

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.

Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 0 g, TransFat 0 g

DIJON AND LEMON MARINATED NEW YORK STRIP STEAK WITH MESCLUN MIX SALAD

Dijon and Lemon Marinated New York Strip Steak with Mesclun Mix Salad image

Elevate your steak with a simple marinade that can be used for a salad dressing too! This recipe for New York strip is approachable and foolproof for those who are intimidated by cooking steak.

Provided by Jordan Andino

Categories main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 10

Ingredients

1 tablespoon Dijon mustard
1 1/2 lemons
1 teaspoon finely chopped thyme leaves
1/2 teaspoon garlic powder
4 tablespoons vegetable oil
One 12- to 16-ounce New York strip steak
Kosher salt and freshly ground black pepper
1 tablespoon honey
1/4 cup extra-virgin olive oil
1.5 cups mixed greens

Steps:

Preheat the oven to 400 degrees F.
Combine the Dijon, juice of 1 lemon, thyme, garlic powder, 1/2 teaspoon pepper and 2 tablespoons of the vegetable oil in a small bowl; whisk until combined and homogenous.
Remove 2 tablespoons of the marinade and rub all over the steak for 1 minute. Let sit for 10 minutes at room temperature.
Meanwhile, whisk the juice of the remaining 1/2 lemon and the honey into the remaining marinade until the honey is blended. Season with salt. While whisking slowly, add the olive oil. Whisk constantly for 2 minutes; set aside to dress the salad later.
Heat a large ovenproof saute pan over high heat for 2 minutes 30 seconds. Season the steak all over with 1 teaspoon salt.
Add the remaining 2 tablespoons vegetable oil to the hot pan, then add the steak. Cook until crusty and browned, about 1 minute on each of the 4 long sides of the steak.
Place in the oven for 3 minutes. Remove the steak from the pan and let rest for 2 minutes before serving.
Meanwhile, toss the mixed greens with the dressing. Slice the steak and serve alongside the salad.

DIJON PAN SAUCE

Dijon Pan Sauce image

This technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chuck of cold butter.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 2

Number Of Ingredients 4

Ingredients

1 tablespoon pan drippings (fond)
4 teaspoons Dijon mustard
1 cup chicken stock
2 tablespoons cold butter

Steps:

Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 2.6 g, Cholesterol 41.3 mg, Fat 12.1 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 814.9 mg, Sugar 0.5 g

LEMON-DIJON CHICKEN SKILLET

Lemon-Dijon Chicken Skillet image

This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it's a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn't overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

3 teaspoons Dijon mustard
1 teaspoon finely chopped fresh rosemary plus 2 sprigs rosemary
2 teaspoons finely chopped garlic
2 teaspoons lemon juice
6 bone-in chicken thighs, skin removed (about 1 1/2 lb)
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine (such as Sauvignon Blanc)
1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 tablespoon butter
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon chopped Italian (flat-leaf) parsley

Steps:

In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 80 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Thigh and 1/4 Cup Sauce, Sodium 360 mg, Sugar 0 g, TransFat 0 g

LEMON-DIJON PORK SHEET-PAN SUPPER

Lemon-Dijon Pork Sheet-Pan Supper image

Most nights I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors but also because of its speedy cleanup time. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 teaspoons Dijon mustard
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons canola oil
1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
1 pound fresh Brussels sprouts (about 4 cups), quartered
4 boneless pork loin chops (6 ounces each)
Coarsely ground pepper, optional

Steps:

Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat., Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes., Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.

Nutrition Facts : Calories 516 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 505mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 9g fiber), Protein 39g protein. Diabetic exchanges

GARLIC DIJON SKIRT STEAK

Garlic Dijon Skirt Steak image

Yield Serves 2

Number Of Ingredients 5

Ingredients

2 garlic cloves
2 tablespoons Dijon mustard
1 tablespoon fresh lime juice
a 10-ounce skirt steak (about 3/4 inch thick)
Accompaniments if desired:Cumin Coleslaw andSpicy French Fries

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.

### Lemon Dijon Pan Steak: Top 5 Key Takeaways and Chef's Recommendations ### 1. Selecting the Best Steak Cuts: - Opt for flavorful and budget-savvy options like flank, flat iron, or top sirloin. - Consider the cooking method and desired don irregularness level when selecting the steak cut. - For a more premium experience, choose higher-grade steaks like ribeye, New York Strip, or filet mignon. ### 2. Marinating for Optimal Flavor: - Enhance the steak's taste by marinating it for at least 30 minutes or up to 24 hours. - Create a flavorful marinade using ingredients like Dijon mustard, Worcestershire sauce, herbs, and spices. - If using a commercial marinade, adjust the marinating time according to the product label. ### 3. Achieving the Desired DonENESS Level: - Use a meat thermometer to ensure accurate donENESS. - For rare steaks, aim for an internal temperature of 125°F (52°C). - For medium-rate steaks, target an internal temperature of 135°F (57°C). - For medium steaks, cook to an internal temperature of 145°F (63°C). - For medium-well steaks, aim for an internal temperature of 155°F (68°C). ### 4. Pan-Seared Perfection: - Use a well- seasoned cast iron or heavy-bottom skillet for even heat distribution. - Sear the steaks on high heat for a few minutes per side to create a flavorful crust. - Reduce the heat and continue cooking until the desired donENESS level is reached. - Baste the steaks with melted butter or cooking oil during cooking for added richness. ### 5. The Finishing Touches: - Rest the steaks for 5-10 minutes before serving to allow the juices to redistribute. - Garnish with fresh herbs like parsley, thyme, or rosemary for an aromatic touch. - Serve with your favorite sides such as roasted vegetables, mashed potatoes, or a crisp salad. ### Chef's Recommendations: - Use high-quality ingredients to elevate the dish's overall taste. - If using a commercial marinade, read the label carefully to ensure it aligns with your dietary preferences. - For a more complex marinade, consider adding ingredients like red wine, balsamic vinegar, or citrus zest. - Do not overcrowd the pan when searing the steaks to prevent uneven cooking. - Slicing the steaks against the grain enhances the tenderness of the meat.