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Grain Mustard & Pepper-Crusted Steaks

Grain Mustard & Pepper-Crusted Steaks

Grain Mustard & Pepper-Crusted Steaks

This recipe yields 6 servings.

Ingredients

1/2 c dry red wine

1/2 c vegetable oil

2 shallots,minced

1 sm clove garlic,minced

1/4 c grainy mustard

2 T worcestershire sauce

1 1/2 T to 2 1/2 coarsely, cracked peppercorns

1 t thyme,Dried

1 t salt

hot red pepper sauce to taste

6 steaks ,such as strip or rib-eye

Preparation

1. Combine wine, oil, shallots, garlic, 2 teaspoons of the mustard, the Worcestershire sauce, 1/2 teaspoon of the peppercorns, thyme and salt in a blender or food processor; mix well. Transfer to a glass baking dish and add steaks, turning several times so they are well

coated. Cover and refrigerate 4 hours or overnight, turning several times.

2. Prepare a medium-hot charcoal BBQ. Combine remaining mustard and hot pepper sauce in a small dish.

3. Remove steaks from marinade; pat dry. Spread a thin layer of mustard mixture over one side of each steak and add some of the remaining pepper. Place on BBQ, mustard-side down. Brush remaining mustard over and sprinkle with pepper. Grill, about 6 inches from

coals, turning once, until cooked as desired, 8 to 12 minutes total for medium-rare.

Tips for cooking a great steak

Set your coals up so that you have zones of cooking. Always start off on a hot spot. You want good color and flavor from the high heat. When you flip it, don't put it down on the same spot as before it will be cooler. Find another hot spot to continue getting a nice color and flavor.

Always allow your steak to rest for at least 10 minutes after cooking. When allowed to rest, a hot steak will retain the majority of its moisture, and as a result, is that much more succulent.
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Grain Mustard & Pepper-Crusted Steaks Rosemead