Garlic Mustard Grilled Steak Skewers
I'm not much of a beef eater myself, but my husband loves his red meat. I could live without steak and burgers if I had to, buuuut I'm here to serve! When summer rolled around this year I wheeled out the grill -- a father's day gift last year mind you -- and eagerly looked forward to the season. Well if I I had to hold my breath for hubby to fire her up...I'd be a very hungry girl! The first time I used that grill I fell in love, it was my new 'thing' and I wasn't surrendering it back over to neglect.
One of my favorite things to grill is corn, full ears buttered and salted, right over the flame - need I say more really? But let's face it, we're here to cook more than corn. After several, I mean several, failed steak attempts I was ready to throw in the towel. My problems: (#1) I love my steak rare, I'm talking crawling off the plate. Hubby likes his well done, char it and make sure she aint breathing. (#2) getting used to the open flame. With an electric stove who remembers how to cook over real fire nowadays? (#3) I was a compulsive flipper because that's what grilling is right, flipping?! I would shame Bobby Flay...or anyone else who watched I'm sure.
Then one day it just sort of came to me, my grilling epiphany, and I embraced it. Steak was turning out perfect and juicy, seasoned and yummy. I finally got it and I wasn't letting it go. Soooo when I found this recipe I was dying to try it but before I knew it summer was half gone and I hadn't given it a second look. Of course the one day I'm ready, marinade prepared, tongs in hand it rains...pouring relentless rain. Since I couldn't talk hubby into standing over me with the umbrella (seriously, he wouldn't waiver) I did the next best thing and broke out the cast iron grill pan. Hey, life gives you lemons you grill inside.
Yes the recipe has 'skewers' in the title, but do we really need to nit-pick? Besides, I totally have intentions of making this again, with the skewers next time, so it counts. The great things is that this worked just as well really with individual chunks of meat, so go for it. The original recipe didn't call for marinating, but what would grilled steak be without a nice soak? Also, the beef in this recipe is sliced tenderloin but I took some help from the grocery store and used the pre-cut steak chunks. I adjusted the rest accordingly, and I present to you;
Garlic Mustard Grilled Steak Skewers (sort of) thanks to Bobby Flay (sort of)
1 lb beef tenderloin, in large 2 inch cubes
3 cloves garlic, finely minced
2 Tbsp grainy mustard (I used Grey Poupon)
1 Tbsp good Dijon mustard
1 tsp smoked paprika
1/4 tsp kosher salt
1/4 tsp black pepper
1 Tbsp Worcestershire
1 Tbsp white vinegar (I used Nakano's Roasted Garlic Rice Vinegar)
1 Tbsp honey
Whisk together everything but the steak pieces in a medium bowl. Cover and let sit for about 30 minutes at room temperature. Add the beef and toss to coat. Cover and let sit for 30 minutes more.
Preheat grill to medium heat. Place the beef over the heat and cook until desired doneness (I cooked my pieces about 4-5 min per side over medium heat to get a nice mild pink-ness) turning once. Remove from grill and let rest a few minutes before serving.
Serve with grilled corn and a side of Spanish rice and you are set to go. Enjoy!
One of my favorite things to grill is corn, full ears buttered and salted, right over the flame - need I say more really? But let's face it, we're here to cook more than corn. After several, I mean several, failed steak attempts I was ready to throw in the towel. My problems: (#1) I love my steak rare, I'm talking crawling off the plate. Hubby likes his well done, char it and make sure she aint breathing. (#2) getting used to the open flame. With an electric stove who remembers how to cook over real fire nowadays? (#3) I was a compulsive flipper because that's what grilling is right, flipping?! I would shame Bobby Flay...or anyone else who watched I'm sure.
Then one day it just sort of came to me, my grilling epiphany, and I embraced it. Steak was turning out perfect and juicy, seasoned and yummy. I finally got it and I wasn't letting it go. Soooo when I found this recipe I was dying to try it but before I knew it summer was half gone and I hadn't given it a second look. Of course the one day I'm ready, marinade prepared, tongs in hand it rains...pouring relentless rain. Since I couldn't talk hubby into standing over me with the umbrella (seriously, he wouldn't waiver) I did the next best thing and broke out the cast iron grill pan. Hey, life gives you lemons you grill inside.
Yes the recipe has 'skewers' in the title, but do we really need to nit-pick? Besides, I totally have intentions of making this again, with the skewers next time, so it counts. The great things is that this worked just as well really with individual chunks of meat, so go for it. The original recipe didn't call for marinating, but what would grilled steak be without a nice soak? Also, the beef in this recipe is sliced tenderloin but I took some help from the grocery store and used the pre-cut steak chunks. I adjusted the rest accordingly, and I present to you;
Garlic Mustard Grilled Steak Skewers (sort of) thanks to Bobby Flay (sort of)
1 lb beef tenderloin, in large 2 inch cubes
3 cloves garlic, finely minced
2 Tbsp grainy mustard (I used Grey Poupon)
1 Tbsp good Dijon mustard
1 tsp smoked paprika
1/4 tsp kosher salt
1/4 tsp black pepper
1 Tbsp Worcestershire
1 Tbsp white vinegar (I used Nakano's Roasted Garlic Rice Vinegar)
1 Tbsp honey
Whisk together everything but the steak pieces in a medium bowl. Cover and let sit for about 30 minutes at room temperature. Add the beef and toss to coat. Cover and let sit for 30 minutes more.
Preheat grill to medium heat. Place the beef over the heat and cook until desired doneness (I cooked my pieces about 4-5 min per side over medium heat to get a nice mild pink-ness) turning once. Remove from grill and let rest a few minutes before serving.
Serve with grilled corn and a side of Spanish rice and you are set to go. Enjoy!
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