Grilled mustard & pepper-crusted steaks
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry red wine |
| ½ | cup | Vegetable oil |
| 2 | Shallots, minced | |
| 1 | small | Clove garlic, minced |
| ¼ | cup | Grainy mustard |
| 2 | tablespoons | Worcestershire sauce |
| 1½ | tablespoon | To 2 1/2 coarsely cracked peppercorns |
| 1 | teaspoon | Dried thyme |
| Salt and hot red pepper sauce to taste | ||
| 6 | Steaks, such as strip or rib-eye | |
Directions
1. Combine wine, oil, shallots, garlic, 2 teaspoons of the mustard, the Worcestershire sauce, ½ 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 fire. 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 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.
Rebecca Radnor
Posted By japlady@... On rec.food.recipes or rec.food.cooking