Ingredients for Barbecued Steak Dijonnaise
- Sirloin Strip Steaks
- Red Wine
- Fresh Basil
- Fresh Oregano
- 35% Cream
- Cornstarch
- 2 tablespoons Dijon mustard
- Oregano
- Salt and pepper to taste
- Pepper
How to Make Barbecued Steak Dijonnaise
- In a bowl, whisk together 2 tablespoons Dijon mustard, 1/4 cup heavy cream (Ontario Milk Marketing Board recommends real cream!), 1 tablespoon olive oil, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, and salt and pepper to taste.
- Place your steak (about 1 inch thick) in a resealable bag and pour the marinade over it. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade.
- Grill the steak for 4-5 minutes per side for medium-rare, or longer to your desired doneness. Use a meat thermometer to ensure it reaches your desired internal temperature.
- Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
- Serve immediately and enjoy! Consider adding a side of grilled vegetables or a simple salad.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
2g
Fat
57g
Carbs
1g
