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| Garlic Mustard Grilled Steak Skewers |
I'm not a beef eater myself, but my husband loves red meat. I could live without steak and burgers if I had to, but I'm here to serve! When summer came this year I pushed out last year's Father's Day gift grill remembering and excitedly looking forward to the season. Well if I have to hold my breath for my husband to fire him. I will be a very hungry girl! The first time I used the grill, I fell in love, it's my new 'thing' and I won't be returning it to ignore.
One of my favorite things to bake is corn, ears full of butter and salty, right on the fire - need I say more? 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 give up.
My problem:
(#1) I like my steak rare, I'm talking crawling off the plate. Hubby likes him okay, burn and make sure he's not breathing.
(#2) Get used to an open fire. With an electric stove who remembers how to cook on a real fire today?
(#3) I'm a fin compulsive because that's what baking is, flipping?! I'll embarrass Bobby Flay or anyone watching, I'm sure.
Then one day it came to me, my enlightenment, and I accepted it. The steak came out perfectly and was juicy, seasoned and delicious. I finally got it, and I'm not going to let it go. So when I came across this recipe I was eager to try it, but before I knew it summer was over and I didn't see it again. Of course one day I was ready, condiments prepared, tongs in hand, incessant torrential rain. Since I couldn't persuade my husband to stand over me with an umbrella (seriously, he wouldn't let go), I did the next best thing and broke the cast iron grill pan. Hey, life gives you lemons that you roast in them.
Yes, the recipe has the title 'skewers', but do we really have to choose? Besides, I really have the intention of making this again, with a skewer next time, so that's important. The great thing is that it works well with individual cuts of meat, so go for it. The original recipe didn't call for salting, but what is a great grilled steak without the marinade? Also, the beef in this recipe is sliced tenderloin, but I took the help of the grocery store and used pre-cut steak. I adjusted the rest, and I present it to you;
Garlic Mustard Grilled Steak Skewers (sort of) thanks to Bobby Flay
Material:
1 pound beef tenderloin, in large 2-inch cubes
3 cloves of garlic, finely chopped
2 tablespoons coarse mustard (I used gray coupons)
1 tablespoon of delicious Dijon mustard
1 tsp smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon Worcestershire
1 tablespoon white vinegar (I used Nakano roasted garlic rice vinegar)
1 tablespoon honey
Method:
Steps 1.
Whisk everything except the steak pieces in a medium bowl.
Steps 2.
Cover and let sit for about 30 minutes at room temperature. Add beef and stir to coat.
Steps 3.
Cover and leave for another 30 minutes.
Steps 4.
Heat the grill over medium heat.
Steps 5.
Place overheated beef and cook to desired unity (I cook mine for about 5-10 minutes per side over medium heat to get a nice pink color) turning once.
Steps 6.
Remove from grill and let sit a few minutes before serving.
Steps 7.
Serve it with grilled corn and Spanish rice, and you're good to go. Enjoy!
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