Sometimes steak just needs a bit of salt, pepper and olive oil. But sometimes it needs a boost of flavour.his marinate is my favourite, simple way to do it. While I prefer it on kebabs or economical cuts, it does a nice job enhancing the flavour profile of a New York cut or a scotch fillet!
Ingredients1 tsp Dijon mustard
1/2 tsp minced garlic (1 large garlic clove)
1/2 tsp onion powder (or sub with garlic powder)
1 tbsp soy sauce (Note 2)
1 tbsp oil (I use olive oil, but any oil is fine)
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
- Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
- Place beef in a ziplock bag with Marinade and marinade overnight (12 - 24 hours).
- Remove from the fridge 30 minutes before cooking to bring to room temperature - key for even cooking of steaks. Shake off excess marinade.
- Brush BBQ Grills with oil, then heat on high heat until is really hot - you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil - it will heat almost instantly.
- Add steaks. For 2cm / 3/4" thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
- Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.