Beef Steak With Soy Mustard Glaze Recipes

Steps:

• Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
• Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in a large ovenproof casserole or sauté pan, then spend a good 10 mins browning the meat well on all sides.
• Scatter the vegetables, thyme, coriander seeds and cloves in amongst the meat and continue to cook over a high heat for 10 mins until browned.
• Pour over the Sherry vinegar, soy sauce and Madeira, and drizzle over the honey. Stir everything together, then reduce over a high heat until it's sticky and syrupy and the meat is coated really well. Stir in the tomato purée.
• Pour over the stock and bring to the simmer. Stir, then taste and lightly season with salt accordingly (it may not need any as the soy is already salty). Cover the pan and place in the oven for 2½-3 hrs, stirring once or twice, until the meat is really tender. Remove the meat to another pan or container. Boil the sauce for 10 mins until sticky, then strain it over the meat.
• About 20 mins before serving, drizzle the bok choi with half the oil and the soy sauce and dust with the icing sugar. Grate over a little of the ginger, then toss well until completely coated.
• Heat the remaining oil in a large frying pan, add the bok choi and cook until the sugar coating starts to caramelise. Pour in the stock and simmer for 5 mins until tender. Reheat the mash and the beef. You are now ready to serve.
• Lift the meat out of the sauce and carve into thick slices. Place a large spoonful of mash on the side of each plate. Lay a few slices of meat on the mash. Sit two bok choi quarters on the other side of the plate and spoon over the sauce.

Steps:

• Cut steak in half crosswise. Season with the salt and pepper.
• Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
• After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
• Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
• Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
• Enjoy!

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

Steps:

• Combine soy sauce, mustard, lemon juice, garlic, ginger, thyme, pepper, and rosemary in a blender; cover and whirl until smooth.
• Put steaks on oiled grill, brush with sauce.
• Grill (or broil) 4 minutes; turn over and brush with remaining sauce mixture.
• Cook 4 minutes longer (for medium rare), or to desired doneness.

Steps:

• To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
• To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.
• Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.

Steps:

• In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add beef to remaining mixture; toss to coat., Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack., Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved vinaigrette mixture during the last 3 minutes.

Steps:

• Combine marinade ingredients in a small bowl and mix well, (OR in a blender, cover and whirl until smooth).
• Brush both sides of steaks with marinade mixture.
• Reserve left-over marinade.
• (If you have time, let the steaks sit for 20-30 minutes to soak in a little flavor.).
• Grill or broil 4 minutes, turn over and brush with remaining sauce mixture.
• Cook 4 minutes longer (for medium-rare), or to desired doneness.