Mustard Grilled Steaks Recipes

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.

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!

Steps:

• In small bowl, combine all sauce ingredients; mix well. Refrigerate while cooking steaks.
• Heat closed contact grill for 5 minutes.
• Meanwhile, brush steaks with oil. Sprinkle both sides of each steak with garlic-pepper blend and seasoned salt.
• When grill is heated, place steaks on bottom grill surface. Close grill; cook 3 to 5 minutes or until of desired doneness. Serve sauce with steaks.

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.

Steps:

• Combine mustard, garlic, rosemary, thyme, oregano and pepper. Spread mixture on both sides of steaks.
• Grill steaks over medium coals, turning occasionally, 11 to 14 minutes for medium-rare to medium (if using top loin steaks, grill a little longer), turning halfway through cooking time. Season with salt to taste.

Steps:

• To make the mustard sauce: In a small/medium saucepan, melt the butter and mix with BBQ sauce, Worcestershire sauce, dry mustard powder (do not add in the cream as yet).
• Heat over medium heat for a couple of minutes.
• Remove from heat; stir in the cream.
• Heat again.
• Serve over the cooked steak.
• For the steak: turn oven to broil setting.
• Set oven rack to under the broiler heat.
• Season steak with black pepper on both sides.
• Broil the steak on both sides a couple of minutes to brown under the broiler in a broiler pan with higher sides.
• Remove and drain off the fat.
• Mix together the onion, ketchup, butter, lemon juice and chopped green pepper.
• pour over the steak in the pan.
• Set oven to 400 degrees.
• Bake for about 30 minutes.
• Remove to a warm platter or serving dish.
• Serve with the mustard sauce.

Steps:

• Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
• Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.
• Heat a heavy skillet (preferably black iron) until it is almost smoking.
• Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
• Continue cooking until all the steaks are done.
• Garnish each serving with a portion of the sauteed potatoes with parsley.