MUSTARD STEAK SAUCE
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
- TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
MUSTARD MARINATED STEAK
Very tastey steak, nice served with fresh corn on the cob and sliced tomatoes.(Marinating time 4 hrs or overnight) From Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together oil, vinegar, mustard, Worcestershire sauce and thyme.
- Trim as much fat as possible from steak.
- Place in shallow glass dish, just large enough to hold steak.
- Pour marinade over meat, turning to coat.
- Cover and refrigerate at least 4 hour or overnight, turning occasionally.
- Drain meat.
- Place meat on broiler pan.
- Broil 3 inches from heat for 13 to 17 minutes for medium doness, turning once.
- To serve slice beef thinly across the grain.
- Or BBQ over medium heat for 4 to 5 minutes per side for rare.
Nutrition Facts : Calories 241, Fat 17.4, SaturatedFat 3.1, Cholesterol 51, Sodium 161.2, Carbohydrate 1.1, Fiber 0.3, Sugar 0.3, Protein 19.1
MUSTARD-MARINATED FLANK STEAK
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
- In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
- Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
- Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.
MARINATED FLANK STEAK WITH MUSTARD SAUCE
Works well for a dinner party, barbecue party or Sunday dinner for the family. Serve with warm corn muffins/bread and salads, goes well with a rice/veggie salad.You'll get many compliments.
Provided by Derf2440
Categories Steak
Time P1DT8m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Combine first 8 ingredients, for marinade, in a large, shallow non-mental dish; stir well.
- Add steaks, turning to coat.
- Cover and marinate in refrigerator at least 2 hours or overnight, turning steaks occasionally.
- Steaks can be marinated in a zip lock bag, remove air and seal tightly, turn bag now and then.
- Remove steaks from marinade and discard marinade.
- Place steaks on a rack coated with vegetable spray and place rack in a roasting pan.
- Broil 5 inches from heat- 4 minutes on each side or to desired degree on doneness.
- OR barbecue to your liking.
- To serve, cut steak diagonally across grain into thin slices. Serve chilled or at room temperature with mustard sauce.
- Mustard Sauce: Combine first 9 ingredients in a small bowl; stir well. Cover and chill thoroughly.
- Garnish with fresh parsley if desired.
Nutrition Facts : Calories 74.7, Fat 4.6, SaturatedFat 1.1, Cholesterol 3.5, Sodium 268.4, Carbohydrate 5.1, Fiber 0.5, Sugar 3.9, Protein 3.5
MEAN MR. MUSTARD STEAK
A zesty steak recipe that is easy to make, combining the wonderful flavor of seared steak with the tanginess of mustard.
Provided by The Gruntled Gourmand
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Score both sides of each steak by making diagonal slices. Season with grill seasoning. Brush each side of the steak with the mustard, then press 1/2 of the red onions into the mustard on one side of the steak.
- Melt the butter in a large skillet over high heat. Place the steaks onion side down in the skillet. Press the remaining onions evenly into the mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Remove steaks from the skillet, and allow them to rest for 5 minutes before serving.
Nutrition Facts : Calories 558.4 calories, Carbohydrate 13.1 g, Cholesterol 137.2 mg, Fat 37.8 g, Fiber 1 g, Protein 38.3 g, SaturatedFat 16.5 g, Sodium 3640.5 mg, Sugar 1.7 g
SKIRT STEAK WITH MUSTARD SAUCE AS MADE BY KATANO KASAINE RECIPE BY TASTY
Here's what you need: skirt steak, kosher salt, black pepper, olive oil, beef broth, dijon mustard, unsalted butter, capers in brine, rice, broccoli
Provided by Katie Aubin
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cut steak in half crosswise. Season with the salt and pepper.
- Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
- After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
- Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
- Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 8 grams, Fat 32 grams, Fiber 0 grams, Protein 63 grams, Sugar 1 gram
FRIED MUSTARD CUBED STEAKS
Fried Mustard Cubed Steaks are a cinch to make but look like you fussed, writes Lori Shepherd of Warsaw, Indiana. "Instead of Dijon, you can use regular mustard, hot-and-spicy mustard or your favorite variety."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain steaks, discarding marinade. , In a shallow bowl, combine the flour, salt and pepper. Dip steaks in flour mixture. In an electric skillet, heat 1/4 in. oil to 375°. , Fry steaks, in batches, until crisp and lightly browned, 3-4 minutes on each side.
Nutrition Facts : Calories 368 calories, Fat 7g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 813mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
NO-WASTE TANGY MUSTARD MARINADE
This recipe puts a new twist on our economical dressing-in-a-jar idea. Whip up a tangy marinade using the bit of mustard at the bottom of a jar. (We chose whole grain, but Dijon works just as well.) Toss in a few pantry staples, and shake the container. You'll have enough to coat two chicken breasts or one pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Coats two chicken breasts or one pork tenderloin
Number Of Ingredients 7
Steps:
- Combine about 2 tablespoons mustard with juice and zest of 1/2 lemon, sage, garlic, extra-virgin olive oil, and honey. Season with coarse salt and freshly ground pepper; shake well. Use to marinate chicken or pork, and let stand, covered, for 1 hour. Roast, broil, or grill the meat (wipe off marinade before grilling).
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