Mustard-Lime-Worcestershire grilled steaks
Summer is almost here, and this means barbecue season is among us, although here in Northern California, you can almost do this all year long. Here is a recipe for steak to enjoy on a hot summer day (any steak will work, I used ribeye). Very easy and sure to please.
Ingredients for Mustard Lime Steaks
- 2 rib-eyes steadk, 1.5 lbs all together, about 1 inch thick (you don’t want too thick for this recipe so you don’t overcook the mustard)
- 4 TBSP dry mustard (or ground mustard)
- 4 TBSP Worcestershire sauce
- 4 TBSP lime juice (about one juicy lime)
- Kosher salt
- fresh ground black pepper
Cooking steps
- spread one TBSP of the dry mustard on each side of each rib-eye steak (use your fingers, or a fork)
- pour 1 TBSP of the Worcestershire sauce on each side of each steak (it won’t go in at first, so rub it in)
- do the same for 1 TBSP of the lime juice on each side of each steak (it will eventually form a slurry)
- let it marinate on the counter for about 20-30 minutes
- preheat your grill to high
- clean and oil your grate, then place the 2 steaks
- cook for 5 minutes on the first side for rare, rotating once if you want nice criss-crossed marks
- turn over and cool for an other 3-4 minutes
- let the steaks rest for 3-5 minutes and serve
- Enjoy!
