Beef Steak With Soy Mustard Glaze Food

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

MUSTARD STEAK SAUCE

Steps:

• Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
• TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!

GRILLED FLANK STEAK WITH SOY-MUSTARD SAUCE

Steps:

• 1. Heat a grill pan over high heat. (Or get your outdoor grill heated up to high/medium-high.) Sprinkle steak evenly with salt and pepper. Lightly coat the steak with cooking spray. Add steak to pan; grill for 5 minutes on each side or until desired degree of doneness. Let stand 3 minutes.
• 2. Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 30 seconds or until fragrant. Add soy sauce, mustard, and sugar; cook 1 minute or until bubbly. Remove pan from heat. Stir in cream and 1 1/2 tablespoon cilantro.
• 3. Cut steak diagonally across grain into thin slices. Sprinkle with remaining 1 1/2 tablespoon cilantro. Serve sauce with steak.

BBQ BEEF WITH SOY MUSTARD GLAZE

Steps:

• Combine soy sauce, mustard, lemon juice, garlic, ginger, thyme, pepper, and rosemary in a blender; cover and whirl until smooth.
• Put steaks on oiled grill, brush with sauce.
• Grill (or broil) 4 minutes; turn over and brush with remaining sauce mixture.
• Cook 4 minutes longer (for medium rare), or to desired doneness.

SUPER SOY-MUSTARD GLAZE FOR STEAKS

Steps:

• Combine marinade ingredients in a small bowl and mix well, (OR in a blender, cover and whirl until smooth).
• Brush both sides of steaks with marinade mixture.
• Reserve left-over marinade.
• (If you have time, let the steaks sit for 20-30 minutes to soak in a little flavor.).
• Grill or broil 4 minutes, turn over and brush with remaining sauce mixture.
• Cook 4 minutes longer (for medium-rare), or to desired doneness.

GINGER-MUSTARD GLAZED STEAK

Steps:

• Trim fat from steak and score diagonal lines on both sides of steak (Be careful not to cut all the ways through).
• Mix garlic, mustard, ginger, and soy sauce.
• Spread on both sides of the steak and marinate at least 1 hour.
• Grill steaks, basting with remaining sauce (I use my George Foreman grill).

OVEN-BAKED STEAK WITH MUSTARD SAUCE

Steps:

• To make the mustard sauce: In a small/medium saucepan, melt the butter and mix with BBQ sauce, Worcestershire sauce, dry mustard powder (do not add in the cream as yet).
• Heat over medium heat for a couple of minutes.
• Remove from heat; stir in the cream.
• Heat again.
• Serve over the cooked steak.
• For the steak: turn oven to broil setting.
• Set oven rack to under the broiler heat.
• Season steak with black pepper on both sides.
• Broil the steak on both sides a couple of minutes to brown under the broiler in a broiler pan with higher sides.
• Remove and drain off the fat.
• Mix together the onion, ketchup, butter, lemon juice and chopped green pepper.
• pour over the steak in the pan.
• Set oven to 400 degrees.
• Bake for about 30 minutes.
• Remove to a warm platter or serving dish.
• Serve with the mustard sauce.

RIB EYE STEAKS WITH SOY-MUSTARD GLAZE

Steps:

• Combine ingredients (up to rosemary).
• Blend together.
• Brush both sides of the steak with this mixture and grill or broil for 4 minutes.
• Turn and brush with remaining sauce mixture - cook 4 more minutes (for medium rare).

PERFECT SOY-GRILLED STEAK

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

BEST STEAK MARINADE IN EXISTENCE

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

SOY-GLAZED BEEF

Steps:

• To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
• To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.
• Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK

Steps:

• Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
• Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
• Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.