Grilled Mustard & Pepper-Crusted Steaks
Yield
servingsPrep
4 hrsCook
12 minReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
red wine
dry |
*
|
| ½ | cup |
vegetable oil
|
|
| 2 | each |
shallots
minced |
*
|
| 1 | small |
garlic cloves
minced |
*
|
| ¼ | cup |
prepared mustard
grainy |
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 1/2 to 2 ½ | tablespoons |
peppercorns
coarsely, cracked |
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
hot chili peppers
to taste |
*
|
| 6 | each |
beef, steak
strip or-rib-eye |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
red wine
dry |
*
|
| 118 | ml |
vegetable oil
|
|
| 2 | each |
shallots
minced |
*
|
| 1 | small |
garlic cloves
minced |
*
|
| 59 | ml |
prepared mustard
grainy |
|
| 3E+1 | ml |
worcestershire sauce
|
|
|
peppercorns
coarsely, cracked |
|
||
| 5 | ml |
thyme
dried |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
hot chili peppers
to taste |
*
|
| 6 | each |
beef, steak
strip or-rib-eye |
*
|
Directions
- Combine wine, oil, shallots, garlic, 2 teaspoons of the mustard, 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.
- Prepare a medium-hot charcoal fire. Combine remaining mustard and hot pepper sauce in a small dish.
- 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 grill, 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.
