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In a large bowl, combine Dijon mustard and soy sauce, then whisk in olive oil.
Pour marinade in a re-sealable plastic bag and add flap steaks. Marinate in fridge overnight.
Combine all tartar sauce ingredients in a bowl. Season with salt and pepper, cover, and refrigerate for at least one hour prior to serving.
Pan-fry grain-fed veal flap steaks to desired doneness, about 5 minutes per side. Meat should remain very pink inside for it to retain its tenderness.
Slice steaks into 3–5 mm (¹∕₈–¼ in.) strips against the grain and serve at room temperature with the tartar sauce.
This recipe is courtesy of Veau du Québec.
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