barbecued steak with mustard, garlic and rosemary

barbecued sirloin steak

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

  1. 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.
  2. 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.
  3. Cover the steaks with the marinade and leave for a couple of hours, turning a couple of times.
  4. Get a BBQ red-hot, and cook the steaks on one side untouched for 4 minutes.
  5. 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.


  • Ok so I took an easy swipe at ol’ Val when I suggested this, shouldn’t have really because it is a cracking recipe. Glad you enjoyed it, try it with a of good bottle of red in the marinade next time, it’s well worth it

    • I will definitely try the real deal next time, this version is simply “what I had in the cupboard! Hence soy replaces anchovies for the salty-umami hit while just red wine vinegar is the next best thing to red wine I could muster at short notice.

      Thanks again for the tip, it is a cracker. I spent a small fortune on the steak and it was done proud.

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