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Grilled Mustard and Pepper-crusted Steaks
Yield: 6 servings
1/2 cup vegetable oil
1/2 cup dry red wine
2 shallots, minced
1 small clove garlic, minced
1/4 cup grainy mustard
2 tablespoons Worcestershire sauce
1 1/2 to 2 1/2 tablespoons coarsely cracked peppercorns
1 teaspoon dried thyme
Salt and hot red pepper sauce to taste
6 steaks, such as strip or rib-eye
Combine wine, oil, shallots, garlic, 2 teaspoons of the mustard,
the Worcestershire sauce, 1/2 teaspoon of the peppercorns, thyme
and salt in a blender or food processor; mix well. Transfer to a
glass baking dish and add steaks, turning several times so they
are well coated. Cover and refrigerate 4 hours or overnight, turning
several times.
Prepare a medium-hot charcoal fire. Combine remaining mustard and
hot pepper sauce in a small dish.
Remove steaks from marinade; pat dry. Spread a thin layer of mustard
mixture over one side of each steak and add some of the remaining
pepper. Place on grill, mustard-side down. Brush remaining mustard
over and sprinkle with pepper. Grill, about 6 inches from coals,
turning once, until cooked as desired, 8 to 12 minutes total for
medium-rare.
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Grilled Steak 01