Prep 10 mins
Cook 50 mins
A simple way to dress up steak before grilling. Very tasty. A crust develops on the steak that has to be cracked away before eating, but the steak inside is so worth it. Flavorful and succulent.
- 4 -5 lbs boneless sirloin steaks, 3 inches thick,about
- 1⁄3 cup corn oil
- 1⁄3 cup prepared mustard
- coarse salt, about 1 cup
- 2 tablespoons cracked black peppercorns
- Trim excess fat from steak.
- Slash the fatty edge of the steak to keep it from curling.
- Mix oil and mustard and spread it in a thick layer over the steak, top and bottom.
- Mix salt with pepper and coat steak with this mixture, pressing the layer firmly onto the steak.
- Place steak on wax paper and let stand for 30 minutes at room temperature.
- Place steak 6 inches above gray coals and grill for 20 minutes on each side for rare, 25 minutes per side for medium.
- Use tongs to turn the steak to keep from piercing the meat.
- Break the crust from the steak and cut meat into thin slices across the grain.
- Serve as is or on rye bread toast.
This made for a wonderful, tender, flavorful steak. We used New Yorks (because that's what we had). I had a little trouble because I put too much of the mustard/oil spread on the steaks so the salt and pepper just mooshed around, so I wiped up the excess and used a light layer, then pressed the salt & pepper mixture in so it stuck. We didn't get a crust per se, so we didn't crack it away as indicated. It was way to salty so we wiped it off and the remaining meat was flavorful and delicious. I think this might take a little practice to get it right, but we will definitely try again because it was great! I used dijon mustard and the flavor it gave the meat was outstanding. Next time I might try using less oil to see my coating sticks better (I'll update my rating if I do). Thanks for sharing your recipe!