Mustard steaks

Serves:

Cook Time:

10 + overnight marinating

Notes

A delicious way to eat steak, and a wonderful way to tenderise even the cheapest cuts of meat.

2 steaks - you can choose your favourite cut, but for this dish a thin cut sirloin works really well. They're a very cheap cut, and cook quickly which really helps to keep them tender.
3 tbsp. wholegrain mustard (Dijon could also work here)
1 lemon, juiced
2 tbsp. light olive oil
1 tbsp. honey
1 tbsp. white wine vinegar (red wine vinegar or cider vinegar will also work)
3 sprigs of thyme, or 1/2 tsp. dried thyme

To serve:

Baguette is wonderful here to mop up all of the delicious juices. Alternatively, a quick potato salad made of boiled new potatoes, mayonnaise, a little mustard and spring onions would go down a treat.
This will work equally well with a lightly dressed green salad or some quickly boiled green veg.

Combine the mustard, lemon juice, olive oil, honey, vinegar and thyme and a pinch of salt.
Place your steaks in a dish, pour over the marinade, and leave overnight (or as long as you can).
Your steaks will take mere minutes to cook, so I suggest getting your sides ready first. Make your salad or get water boiling for your veg. Have your potato salad ready, or your bread buttered.
Place a frying pan over a medium-high heat. Once it feels hot when your hand hovers above it, start to place one your steaks in it. You should hear an immediate sizzle. If you don't, try again in 20-30 seconds.
The amount of time your steaks need will depend on their thickness. If using thin cut sirloin steaks, I would give them a minute on each side, so they are nice and brown on the outside, but still a little pinkish on the inside.
Once you are happy with the cooking of your steaks, rest for a few minutes and serve.