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| General Category : Main Course |
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| Food Group : Meat-Beef |
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| Preparation Method : Grill |
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| Marinated sirloin steak grilled with a mustard and pepper crust is devilishly hot and tasty. It may seem like a lot of pepper, but inevitably some will fall through the grill. Serve the sliced steak with fresh radishes and a cellar of sea salt. For a true French flair, use the world-renowned fleur de sel from Brittany. |
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Ingredients
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1 sirloin steak (about 3 lb/ 1.5 kg, 1-1/2 inch/4 cm thick) |
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6 sprigs fresh thyme |
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4 cloves garlic, crushed |
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3 bay leaves, torn or crumbled |
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3/4 cup (175 mL) dry red wine |
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1/4 cup (60 mL) extra-virgin olive oil |
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1/4 cup (60 mL) peppercorns |
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1/4 cup (60 mL) Dijon mustard |
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Sea salt |
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Preparation
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In glass or ceramic container to just fit steak, place steak, thyme, garlic and bay leaves. Whisk wine with oil; pour over steak, turning steak over to coat both sides. Cover and refrigerate overnight or for up to 24 hours, turning once. Bring to room temperature.
Place peppercorns in sturdy plastic bag or between 2 sheets of waxed paper. Using rolling pin or bottom of heavy pan, crush coarsely. Remove steak from marinade; pat dry. Brush one side with half of the mustard. Scatter half of the cracked pepper as evenly as possible over mustard; press lightly to adhere. Turn and repeat mustard and pepper coating.
Grill steak on greased grill over medium-high heat, turning once, about 10 minutes for rare, or 13 minutes for medium-rare (slice into middle to check doneness). Remove from grill; let stand for 10 minutes. Slice thinly across grain; serve with sea salt.
Makes 8 to 10 servings.
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Nutritional information
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| Per each of 10 servings: about 243 cal, 31 g pro, 11 g total fat (3 g sat. fat), 3 g carb, 0 g fibre, 73 mg chol, 140 mg sodium. % RDI: 4% calcium, 30% iron, 2% vit C, 5% folate. |
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Source
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Homemakers Magazine: June 2004
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