Barbecue Mustard Steaks

3.01.2012

I grew up eating meat. Barbecue is probably the number one food choice here. If you travel by car in this country you will see, at times, a landscape of never-ending green fields, some with cattle others with crops.  To be able to see the horizon for hours; sometimes you see a storm far away and start guessing if it is coming your way. For me it´s a regular childhood scenery. I was born in the province of Córdoba, where a big part of the land is used for agriculture. Both sides of my family had farms; that was their livelihood and our summers were spent there. We would stop and pick sunflowers and corn from the side of the road; then go to the general store in the nearest town and buy non-perishable supplies for the whole week. We had no electricity. The barbecue was done in the ground with wood from some tree that had to be taken down; no fancy devices or anything like that. It was a day long affair. They are great memories.
I still eat meat regularly and think there´s no better way than to barbecue it with just coarse salt and pepper. When that won´t work this kind of marinade is a very good alternative. It´s spicy and full of flavor. Great for a summer barbecue with friends and a few salads.
Today I ate it with corn on the cob, roasted beets and green onions.

MUSTARD-COATED STEAKS
form Bon Appetit, 1989

2/3 cup Dijon mustard
¼ cup soy sauce
2 Tbs. whipping cream
2 teaspoons dried thyme, crumbled
2 teaspoons minced peeled fresh ginger
½ teaspoon coarsely crushed black peppercorns
2  1 ¼  (570g) pound steaks, I used rump steaks about 2cm (1 inch) thick

Mix first 6 ingredients in small bowl. Place steaks on large plate. Brush mixture over both sides of meat. Cover with plastic wrap and refrigerate for 6 hours or overnight.
Prepare barbecue. Take steaks out of the refrigerator half an hour before you are going to grill them. Cook steaks about 6 minutes per side for medium-rare. The marinade can be used with any cut of meat, not just steaks, so the time depends on the thickness of the cut you´re using.
Transfer to cutting board, and let rest for 5 minutes. This redistributes (is that a word??) the juices and is essential to a good, juicy steak.
Cut steaks diagonally across the grain into ¼ inch slices.
6 servings


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