Dijon
Soubie
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Herbed Steak with Steve's Mustard Sauce

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Pots of Herbs II
Carol Rowan
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Herbed Steak with Steve’s Mustard Sauce
Food & Wine Archives

Serves 6

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
Vegetable oil
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. Cover
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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