Honey Mustard Steak Recipes

Steps:

• First, make sure you have all the ingredients for the honey-mustard pan juice measured out and ready to go, since you will need to make that quickly after taking your steaks out of the pan.
• Season the steaks with salt and pepper.
• Heat the oil in a large nonreative skillet, until almost smoking.
• Cook the seasoned steaks until golden brown on one side, 3-4 minutes.
• Turn over and continue cooking 4-5 minutes for medium rare. Your choice as to how you like your steaks done - adjust timing accordingly. *If your pan isn't big enough, you may need to cook your steak in batches. Don't overcrowd your pan.*.
• Pour all but 1 tablespoon of oil from the pan, add the shallots and cook until soft, 2-3 minutes.
• Add the stock and lemon juice and cook, stirring and scraping up the bits of meat stuck to the bottom of the pan, until reduced to about 1 cup.
• Whisk in the mustard and honey and cook for another 2 minutes.
• Add the parsley and season with salt and pepper.
• Place steaks on a platter and drizzle with the sauce!

Steps:

• Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
• Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.

Steps:

• Cook the pasta in 2 quarts of salted boiling water for about 8 minutes or until done.
• Cover both sides of the steak with the salt and pepper, and just enough of the olive oil to give it a slight shine.
• Pour the rest of the olive oil, mustard and honey into a shallow pasta dish.
• Place the steak in a hot frying pan (I like cast iron) and cook for 3 1/2 minutes per side.
• When the steak is done, set aside to rest and add the mushrooms and liquid to the hot pan and scrape the cooked bits off the bottom.
• Add the drained pasta, stir once, and pour into the dish.
• Slice the steak into thin strips, add to the pasta and toss until everything is coated with the honey mustard mixture.
• Serve with a Green Salad.

Steps:

• Heat oil in a pan and cook beef as desired.
• Add remaining ingredients to the same pan, bring to the boil, reduce heat and simmer until sauce thickens.
• Pour sauce liberally over steaks to serve.
• This is nice with kumara mash covered in the same sauce (don't make extra sauce for this though).

Steps:

• Combine soy, oil, honey, mustard, tarragon, garlic, and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside.
• Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.
• Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
• Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.