Mustard Seed-Pepper Crusted Steak
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
red onion
sliced |
|
| 1 | tablespoon |
mustard seeds
|
|
| 1 | tablespoon |
black peppercorns
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | pounds |
beef, round steak
|
*
|
| 1 | pound |
tomatoes
sliced |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| ¼ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
red onion
sliced |
|
| 15 | ml |
mustard seeds
|
|
| 15 | ml |
black peppercorns
|
|
| 5 | ml |
salt
|
|
| 680.4 | g |
beef, round steak
|
*
|
| 453.6 | g |
tomatoes
sliced |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
Parmesan cheese
|
|
Directions
Heat grill.
Combine onion with ice water to cover in medium bowl; set aside.
With motor on, add mustard seeds and peppercorns to blender through hole in lid; blend until coarsely ground.
Add salt and blend.
Rub all over steak.
Grill steak 6 to 8 minutes per side for medium-rare.
Let stand 10 minutes, then slice thin.
Drain onion; pat dry on paper towels.
Arrange on platter with steak and tomatoes.
Drizzle with oil and scatter Parmesan on top.
