Recipe courtesy of Food Network Kitchen
Save Recipe Print
Maple Glazed Flank Steak with Roasted Endive
55 min
20 min
55 min
20 min



1. Preheat the oven to 400 degrees F. Combine the mustard and oil with a fork. Add the maple syrup, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir briskly until combined. 

2. Salt the flank steak on both sides and spoon half the marinade over the steak. Allow to marinate at room temperature, about 15 minutes. 

3. In the meantime, wash the endive, pat dry, and cut into quarters, keeping the stems intact. Lay the endive on a baking sheet and drizzle with olive oil and salt to taste. Roast until the endive begins to soften and brown at the edges, about 15 minutes. Sprinkle with the lemon juice and garnish with parsley.

4. Turn the oven up to broil. Place the flank steak in the broiler and broil for 4 minutes. Flip and broil until nicely charred and an instant read thermometer reads 110 degrees F, about 4 minutes on the other side. Let rest 10 minutes before slicing.

5. Slice the steak across the grain and spoon the remaining marinade over top. Serve with the endive and more mustard on the side.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:


Country Fried Steak

Recipe courtesy of Paula Deen

Karri's Steak Marinade

Recipe courtesy of Trisha Yearwood

Rib Eye Steak with Onion Blue Cheese Sauce

Recipe courtesy of Ree Drummond

Maple-Peach Glazed Ham Steak

Recipe courtesy of Bobby Flay

Grilled Flank Steak with Bacon Balsamic Glaze

Recipe courtesy of Robin Miller

Maple Glazed Ribs

Recipe courtesy of Parker's Maple Barn

Maple Glazed Walnuts

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.