April 9, 2010

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 the weather started to warm up this spring, I wheeled out the grill  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, and I do 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 baffle 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. Of course the one day I'm ready to go with this recipe, 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 thing 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 of course. Remove from grill and let rest a few minutes before serving.

Serve with grilled corn and a side of rice and you're set to go. Enjoy!

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