Honey Dijon Roasted Flank Steak in Foil
A bold honey-mustard marinade with garlic, lemon, and fresh thyme transforms this humble cut into a juicy, tender roast. Slow-cooked in foil to lock in every drop of flavor, then finished uncovered for a gorgeous golden crust. Simple enough for a weeknight, impressive enough for guests.
🛒 Ingredients
6 servings
- 1 flank steak, about 800 g to 1 kg (1¾–2¼ lbs)
- 3 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pure honey
- 3 large garlic cloves, crushed
- 2 shallots, finely chopped
- Juice of 1 lemon
- 1 teaspoon fine sea salt
- 2 sprigs of fresh thyme
- 1 bay leaf, crumbled
- Freshly ground black pepper to taste
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Directions
- 1
Mix the mustard, honey, olive oil, crushed garlic, shallots, lemon juice, salt, thyme, and pepper in a bowl at least 1 hour before cooking. The marinade should form a fragrant, slightly thick paste.
- 2
Pierce the steak all over with a thin knife or fork. Coat generously with the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, turning the meat every 30 minutes so it absorbs the flavors evenly.
- 3
Preheat the oven to 400 °F (200 °C). Place the marinated steak with all its marinade on a large sheet of aluminum foil, fold and seal tightly into a parcel. Roast for 1 hour.
- 4
Carefully open the foil and baste the meat with the collected cooking juices. Return to the oven uncovered for 10–15 minutes until browned to your liking.
- 5
Rest the steak for 10 minutes before slicing thinly against the grain for maximum tenderness.
💡 Chef's Tip
For a deeper flavor, marinate overnight in the refrigerator. A splash of dry white wine inside the foil adds extra moisture. Serve with roasted herbed potatoes or a crisp green salad dressed with lemon vinaigrette.
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