Barbecued Steak Dijonnaise Recipes

BARBECUED STEAK DIJONNAISE

Steps:

• Place steaks in shallow dish.
• Add wine and fresh sprigs herbs.
• Cover and marinate for at least 1 hour (refrigerate if marinating for longer time).
• Remove steaks from marinade and pat dry.
• On a preheated barbecue place steaks 6" (15 cm) away from heat source.
• Cook approximately 4 to 6 minutes per side for medium-rare steak.
• Meanwhile, sieve red wine; discard herbs.
• Pour wine into a small saucepan.
• Bring to a boil and reduce amount by half.
• Mix together cream and cornstarch until smooth.
• Pour into saucepan with Dijon mustard, chopped basil and oregano, salt and pepper.
• Bring to a boil and simmer about 1 minute, stirring continuously.
• Season to taste.
• Divide evenly, spoon over steaks and serve immediately.

RIB EYE STEAKS WITH DIJON GREMOLATA

Steps:

• Heat gas grill on medium-high or charcoal grill until coals are ash white.
• Sprinkle steaks with salt and pepper, as desired. Place steaks onto grill. Grill, turning occasionally, until steaks reach an internal temperature of 145°F (medium-rare) or desired doneness (8 to 10 minutes).
• Meanwhile, combine all sauce ingredients in small bowl; mix well.
• To serve, cut each steak in half. Place onto serving plates; spoon sauce over each steak piece.
• Recipe Tip
• The sauce can be made up to 1 day ahead. Store, covered, in the refrigerator. At serving time, warm sauce slightly in microwave.

BEST STEAK MARINADE IN EXISTENCE

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.