Rosemary and Mustard Steaks

Rosemary and Mustard Steaks 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


  • 4 - SuperValu Quality Irish Beef Striploin (approx. 8 to 10 oz each)


  • 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


  1. Carefully crush the garlic with a knife. Peel, slice finely and add to a bowl.
  2. Strip in some rosemary.
  3. Pour over the white wine vinegar and add in a dollop of mustard.
  4. Pour in a good drizzle of olive oil and season with salt and pepper. Give it a good stir.
  5. Place the steaks into the bowl and make sure they are fully coated.
  6. Place in the fridge to marinate for at least 30 minutes.
  7. For best results, make sure the coals on the barbecue are fully white. Cook the steaks for a few minutes, turn, and continue cooking.
  8. While they are cooking, brush on more of the marinade.
  9. Leave the steaks to rest before serving.
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