Rosemary and Mustard Steaks
Serve with a nice Rose wine, or Prosecco (works well with the mustard). Serve with grilled portabello mushrooms.
4 people
8 minutes
10 minutes
Ingredients
- 4 - SuperValu Quality Irish Beef Striploin (approx. 8 to 10 oz each)
Marinade
-
4
tbsp
English Mustard
-
4
sprigs
SuperValu Fresh Rosemary
-
3
cloves
SuperValu Garlic
(crushed)
-
2
tbsp
SuperValu Olive Oil
-
0
handfull
SuperValu Rocket Leaves
-
0
-
SuperValu Salt
-
100
ml
SuperValu White Wine Vinegar
Method
- Carefully crush the garlic with a knife. Peel, slice finely and add to a bowl.
- Strip in some rosemary.
- Pour over the white wine vinegar and add in a dollop of mustard.
- Pour in a good drizzle of olive oil and season with salt and pepper. Give it a good stir.
- Place the steaks into the bowl and make sure they are fully coated.
- Place in the fridge to marinate for at least 30 minutes.
- For best results, make sure the coals on the barbecue are fully white. Cook the steaks for a few minutes, turn, and continue cooking.
- While they are cooking, brush on more of the marinade.
- Leave the steaks to rest before serving.
