barbecued steak with mustard, garlic and rosemary
Every so often the carnivore rises in me, and nothing but a juicy steak will do. I was also dying to BBQ it. Usually I don’t like adorning my steak with anything except salt and pepper, but casting the net out to Twitter Foodurchin alerted me to this tasty little marinade by Valentine Warner. I tweaked it to my own store cupboard, but by golly it was tasty. Rich and dark, loaded with savoury flavours. A must for this Summer’s BBQ repertoire.
Barbecued steak with mustard, garlic and rosemary:
1 head of garlic, finely chopped
A few sprigs of rosemary, finely chopped
1 tablespoon Dijon mustard
1 tablespoon soy sauce
Rind and juice of 1 lemon
1 tablespoon of red wine vinegar
2 sirloin steaks
- Coat the bottom of a medium hot pan with olive oil, and fry the garlic and rosemary together. Stir frequently to ensure the garlic doesn’t burn.
- Add the soy, mustard, lemon and vinegar to the pan and allow the mixture to bubble away for about five minutes. Turn the marinade out and allow to cool.
- Cover the steaks with the marinade and leave for a couple of hours, turning a couple of times.
- Get a BBQ red-hot, and cook the steaks on one side untouched for 4 minutes.
- Turn the steaks over, baste with marinade and cook until done to your liking. Allow to rest for a couple of minutes and serve with a tomato and onion salad and new potatoes.