Steak Mustard Vinagrette Marinade Dip Recipes

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:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Steps:

• Combine the first seven ingredients. Brush over both sides of the steaks and onion slices. Grill over hot heat, turning once, 15-20 minutes or until steaks have reached desired doneness and onion is tender. Brush occasionally with sauce during grilling. Serve onion slices alongside each steak.

Steps:

• Combine soy sacue, vinegar, mustard,& hot pepper sauce.
• Whisk in mayonaise& sour cream.
• Refrigerate for at least 30 minutes.
• Will keep for about a week.
• Serve as a dip for steak.

Steps:

• In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
• Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Steps:

• In a small bowl, whisk together oil, vinegar, mustard, Worcestershire sauce and thyme.
• Trim as much fat as possible from steak.
• Place in shallow glass dish, just large enough to hold steak.
• Pour marinade over meat, turning to coat.
• Cover and refrigerate at least 4 hour or overnight, turning occasionally.
• Drain meat.
• Place meat on broiler pan.
• Broil 3 inches from heat for 13 to 17 minutes for medium doness, turning once.
• To serve slice beef thinly across the grain.
• Or BBQ over medium heat for 4 to 5 minutes per side for rare.

Steps:

• 1. Mix ingredients in small bowl. Place steaks to be marinaded into a large (1 gallon) plastic baggie. Pour 2/3 of the marinade into the baggie & close the bag securely. Then, shake the baggie a bit & roll the steaks around inside the baggie to cover all the steaks with the marinade.
• 2. Place baggie with steaks & marinade in the refrigerator for 30 minutes. Cover & keep extra marinade in refrigerator to use later as dip for steaks.
• 3. Grill or broil steaks for 15-20 minutes. You may also want to use the reserved marinade as a drizzle before cooking instead of a dipping sauce. Yum!