Steak with a Mustard Cream Sauce/another 30 minute rescue recipe

We are getting down to the last inning peeps, the nitty-gritty, the brass tacks, the nuts and bolts and finally....last hurrah.

What do you, still have left to do, before the weekend?

I spent my day buying last minute gift ideas, mostly for The Nudge. Since all he wants is golf stuff, I ended up running to his favorite course and "buying" him a few lessons and new shoes (he doesn't read my blog, so no worries here).

I came home to bake 4 cheesecakes in 6" cookie tins.



I love this last minute rush of Christmas cooking and decorating. I am looking forward to traveling next week. I need to get out of this house.

I really wanted to share with you a recipe made with a cut of meat that is still a secret to only the butchers and now to you.

It's called a flap steak. A cross between a skirt and a sirloin, it had to be most tastiest tender cut of meat that is perfect for slicing and serving with a flavorful sauce.

I can't wait to grill this in the summer. I paired this steak with my Mashed Potato/Lima Bean Puree which is really only mashed potatoes mixed with a garlic bean puree instead of cream and only a pat of butter on the top. So so good for you and absolutely delish!!

(this was only half the meat sliced, the other half was squirreled away in the freezer, more than enough for 4 servings)

Pan-Seared Inexpensive Steak with Mustard-Cream Sauce for Two (but serves 4)
Adapted from Cooks Illustrated, April 2007

Ingredients
* 1 tablespoon vegetable oil
* 1 boneless whole flap meat steak or shell sirloin steak (top butt), about 1 pound and 1 1/4 inches thick
* 1 small shallot , minced (about 2 tablespoons)
* 1 1/2 tablespoons dry white wine
* 1/4 cup low-sodium chicken broth
* 3 tablespoons heavy cream
* 1 1/2 tablespoons whole-grain Dijon mustard
* Salt and ground black pepper

Instructions
1. Heat oil in heavy-bottomed 10-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steak with salt and pepper. Place steak in skillet; cook, without moving steak, until well browned, about 2 minutes. Using tongs, flip steak; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).
2. Transfer steak to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes.
3. While steak is resting, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2 tablespoons, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper.
4. Using sharp knife, slice steak about 1/4 inch thick against grain on bias. Arrange on platter or on individual plates, and spoon sauce over steak; serve immediately.

Review: Wow, what a steak, even The Nudge said he would eat this every week. You will probably have to go to a butcher for this cut, but I if you can only find a sirloin, try to get one with even marbling in the flesh.
The leftovers are planned for a ooey, gooey, cheesy Steak Sandwich next week.