Written by adam on May 1, 2006
Grilled Frontier Steak
The pioneers didn't have dijon mustard on the frontier, and that is too bad. But if you have some in the fridge, you can add some bold and robust flavors to your grilled steaks. One cool thing I like to do with this recipe is to use a stalk of rosemary as my basting brush.
- 3-4 Sirloin steaks, about 1.5 inches thick
- 6 cloves of garlic
- 2 TBSP Vegetable oil
- 1/4 Cup dijon mustard
- 1 Tsp. dried basil
- Salt and Pepper
- 2-3 Stalks of fresh rosemary (optional)
Season your steaks with salt and pepper. Set aside.
In a food processor, pulse the mustard, garlic, oil, and rosemary until it is blended and the garlic is minced well. Be careful not to blend too much, you don't want to make aioli.
Fire up the grill to medium-high heat. Lube your grate, and set the steaks over direct heat. Grill one side for a couple of minutes then turn over. At this point, brush on the mustard sauce with your rosemary brush. After a couple of minutes, flip again and baste again.
Set the steaks over indirect heat and continue to cook to your level of doneness.
Responses to "Grilled Frontier Steak" ...
Rosemary is great for basting but it does get the knuckles a little hot!
That is true. Maybe I'll invent some sort of Rosemary stalk extension pole. Thanks, Jim.
I would recommend using these incredients as a marinade (2-6 hours) as well as a baste.
Right on, Muse. I would agree.