Honey Mustard Steak With Mushrooms Recipes

Steps:

• Cook the pasta in 2 quarts of salted boiling water for about 8 minutes or until done.
• Cover both sides of the steak with the salt and pepper, and just enough of the olive oil to give it a slight shine.
• Pour the rest of the olive oil, mustard and honey into a shallow pasta dish.
• Place the steak in a hot frying pan (I like cast iron) and cook for 3 1/2 minutes per side.
• When the steak is done, set aside to rest and add the mushrooms and liquid to the hot pan and scrape the cooked bits off the bottom.
• Add the drained pasta, stir once, and pour into the dish.
• Slice the steak into thin strips, add to the pasta and toss until everything is coated with the honey mustard mixture.
• Serve with a Green Salad.

Steps:

• Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. , In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade., In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak., Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce.

Steps:

• Combine soy, oil, honey, mustard, tarragon, garlic, and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside.
• Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.
• Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
• Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.