Preparation: 5 min
Steeping: 20 min
Cooking time: 10 min
Some carefully mixed ingredients can turn an ordinary plate into a pure delight. This recipe is well proven. You can choose among several cuts of meat: T-bone, Ribeye, Strip loin and sirloin steaks.
- 4 sirloin steaks, 250 to 300 g, 1 inch thick
- 40 g (1/4 cup) powdered English mustard
- 60 ml (1/4 cup) Worcestershire sauce
- 1 large lemon
- Coarse or sea salt and freshly ground white pepper
Place the steaks on a large plate and sprinkle with 2 tablespoons of mustard. Pat the steaks with the back of a fork to make sure the mustard is evenly distributed. Then baste with 2 tablespoons of Worcestershire sauce and squeeze half the lemon evenly over the meat. Re-pat the meat with the fork. Salt and pepper generously. Turn the steaks over and repeat the process on the other side with the ingredients. Allow the steaks to marinate for 15 to 20 minutes while the grill is heating. Preheat the grill to high. When it is ready, brush and oil the grill. Place the steaks on the hot grill and cook for 4 to 6 minutes on each side for medium-rare. Turn with tongs. Do not flip over on the grill because the mustard will fall off the meat. Place the steaks on a plate and leave for 3 minutes. Cut in thin slices and let them sit in the cooking juices for 1 to 2 minutes before serving.