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Pots of Herbs II
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Herbed Steak with Steves Mustard
Food & Wine Archives
1/2 cup Dijon-style mustard
3/4 teaspoon Worcestershire sauce
1/2 teaspoon grated fresh ginger
1 garlic cloves, minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon tarragon
1/4 teaspoon coarsely ground pepper
2 1/2- to 3-pound sirloin or porterhouse steak,
1 1/2 to 2 inches thick
In a small bowl blend mustard, Worcestershire, ginger and garlic.
and let stand at room temperature for 1 hour. Preheat broiler. Combine basil,
oregano, rosemary, tarragon, and pepper. Lightly brush vegetable oil over both sides of
steak. Sprinkle herb mixture over both sides, pressing to adhere. Brush broiler pan with
oil. Broil steak 4 inches from heat, turning once, 10 minutes for rare, 15 minutes for
medium rare. Remove to a platter, cover loosely with foil and let rest for 10 minutes.
Stir any meat juices that have accumulated into mustard sauce.
Slice the meat and pour any additional juices into the sauce. Pass the sauce separately.
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