Mustard lime steaks
Yield: 4 servings
4 steaks (sirloin, T-bone, ribeye, New York strip or skirt)
1⁄4
cup dry mustard, such as Colman’s 1⁄4 cup Worcestershire sauce 1 large, juicy lime
Coarse salt
White pepper
Place steaks on a platter and sprinkle 2 tablespoons of the dry mustard over them. Pat the steaks with the flat part of a fork to spread the mustard evenly. Sprinkle with 2 tablespoons of the Worcestershire sauce, then squeeze half the lime juice over them. Pat the steaks with the fork. Season generously with salt and pepper.
Turn the steaks over and repeat on the other side. Let the steaks marinate for 15 to 20 minutes while you preheat the
grill.
Set up the grill for direct grilling, and preheat to high.
Brush and oil the grill grate. Place the steaks on the hot grate and grill, turning with tongs, until cooked to taste, 4 to 6 minutes per side for medium-rare. Do not rotate the steaks, or you will knock off the mustard mixture. Transfer to a platter and let rest 3 minutes.
Slice the steaks thinly on the diagonal, as you would for London broil. Let the slices marinate in the meat juices for a minute or two, then serve.
Per serving: 808 calories; 55 g fat; 24 g saturated fat; 182 mg cholesterol; 71 g protein; 7 g carbohydrate; 2 g sugar; 1 g fiber; 960 mg sodium; 55 mg calcium
Recipe from “The Barbecue! Bible” by Steven Raichlen