How did you spend America’s birthday? We spent the weekend entertaining our wonderful family who came to town. Our tour included lots of Colorado highlights and classic American activities including golf, baseball, and BBQ. We kicked off the weekend with this fabulous steak that has quickly become a favorite to make for guests. This mustard marinade makes the steak tender and gives it a fabulous flavor while the accompaniments round out the dish. Bonus, you can make the marinade and sauces ahead and leave the steak to soak in the fridge all day. I know it looks like a lot of ingredients, but most are pantry items that you will have around. Trust me, this never fails to impress!
We hope you had a HAPPY 4th!
Kelly
Mustard Steak with Watercress Sauce
Courtesy of the ‘Mustards Grill Napa Valley Cookbook‘
3 ½ pounds steak (ie- hanger or New York strip)
Marinade:
5 cloves garlic, minced
2 t peeled and minced fresh ginger
¼ c soy sauce
1 T yellow, black, or brown mustard seeds, lightly toasted
2 T Dijon mustard
2 T coarse-grain mustard
¼ c extra virgin olive oil
¼ c sherry vinegar
1 t freshly ground black pepper
½ t salt
Watercress Sauce:
½ c mayonnaise
¼ c sour cream
1 t chopped shallots
2 cloves garlic
½ bunch watercress, coarse stems removed
1 ½ t Dijon mustard
1 t freshly squeezed lemon juice
Pinch of salt
Pinch of freshly ground black pepper
Trim any surface fat, and tenderize your steak. Cut into equal size steaks. To make the marinade, combine all the ingredients and mix well. Place the steaks in a nonreactive dish, pour the marinade over them, cover, and marinade in the refrigerator for at least 3 hours and up to 12 hours maximum. If you marinate the longer than 12 hours, the marinade macerates (slightly cooks) the meat enough that it will no longer cook up rare.
To make the sauce, combine all the ingredients in a food processor or blender and whirl until bright green and pureed to a desired consistency. Cover and refrigerate until you are ready to serve.
Grill the steaks over medium-hot fire for 3-5 minutes, rotating them a quarter turn to make nice crosshatch grill marks when the meat moves freely and no longer sticks to the grill. Flip the steaks and cook for another 3-5 minutes, again rotating the steaks to make nice grill marks. Let steaks rest for five minutes before serving.
You can either serve whole steaks or do as we do and slice the steak. Serve with the sauce and our trusty onion jam.
We also served succotash…look out for that later this week!
