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Steak Diane

This recipe offers a quick, flavorful Steak Diane, featuring pan-seared flatiron steaks. A rich sauce is created from black-bean soup, Madeira, Worcestershire, and Dijon mustard, then finished with fresh scallions and parsley. It's a satisfying main course that comes together in just 20 minutes.
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Total Time 20 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 1550.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 4 3/4-inch-thick flatiron steaks (about 6 oz each)
  • 1 16- to 19-ounce can black-bean soup
  • 4 scallions chopped (1 cup)
  • 1/2 cup water
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Madeira
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped flat-leaf parsley

Equipment

  • 1 Large Heavy-Bottomed Skillet Essential for searing steaks and building the sauce.
  • 1 Tongs For safely handling and turning steaks.
  • 1 Cutting Board For preparing aromatics and resting steaks.
  • 1 Chef's Knife For chopping scallions and parsley.
  • 1 Whisk To ensure a smooth, emulsified sauce.

Method
 

  1. Prepare all ingredients: chop scallions and parsley; measure out liquids.
  2. Heat 1 tablespoon unsalted butter and 1 tablespoon vegetable oil in a large, heavy-bottomed skillet over medium-high heat until the butter is melted and foaming.
  3. Season the flatiron steaks generously with salt and black pepper on both sides. Carefully place them in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until a desired internal temperature is reached and a rich crust has formed.
  4. Remove the seared steaks from the skillet and transfer them to a cutting board to rest, loosely tented with foil.
  5. Reduce the heat to medium. Add the canned black-bean soup, 1/2 cup water, Worcestershire sauce, Madeira, and Dijon mustard to the same skillet, scraping up any browned bits from the bottom of the pan.
  6. Whisk the sauce ingredients vigorously until well combined and bring to a gentle simmer, allowing it to thicken slightly for 3-5 minutes.
  7. Return the rested steaks to the skillet, spooning the warm sauce over them, and allow them to warm through for 1-2 minutes.
  8. Stir half of the chopped scallions and half of the chopped flat-leaf parsley into the sauce.
  9. Serve the Steak Diane immediately, garnishing each steak with the remaining fresh scallions and parsley.

Notes

Achieving a deep, flavorful crust on your flatiron steaks is key; ensure your skillet is screaming hot and don't overcrowd the pan. Cook to medium-rare or medium for optimal tenderness, then rest the steaks adequately to retain their juices. The use of black-bean soup provides an unconventional but robust base for this sauce; whisk it thoroughly with the Madeira, Worcestershire, and Dijon to create a cohesive texture. While not traditional, consider balancing the richness with a touch of acidity if desired. Stir in fresh scallions and parsley at the very end to preserve their vibrant color and aromatic punch.