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Steak with Mustard, Garlic and Thyme

Finely chopped marjoram or rosemary can be substituted for thyme.

4 people
30 min
Nutrition per serving
  • kcal
    648kcal
  • protein
    38g
  • iron
    2mg
  • carbs
    36g

Ingredients

    • 4 steaks, sirloin, ribeye or striploin, at least 1½cm thick
    • Salt and freshly ground black pepper

    Marinade

    • 2 teasp. fresh thyme leaves, finely chopped
    • 2 tablesp. rapeseed or olive oil
    • 1 tablesp. Dijon mustard
    • 1 tablesp. balsamic vinegar
    • 1 garlic clove, peeled and finely chopped
  • To serve:

    • Salad and baby potatoes tossed in a little herby butter

     

Main

    • 4 steaks, sirloin, ribeye or striploin, at least 1½cm thick
    • Salt and freshly ground black pepper

    Marinade

    • 2 teasp. fresh thyme leaves, finely chopped
    • 2 tablesp. rapeseed or olive oil
    • 1 tablesp. Dijon mustard
    • 1 tablesp. balsamic vinegar
    • 1 garlic clove, peeled and finely chopped

Side

  • To serve:

    • Salad and baby potatoes tossed in a little herby butter

     

Method

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To make the marinade: In a small bowl mix together the marinade ingredients. Spread the mixture over both sides of the steaks and set aside for at least 20 minutes.

To cook the steak: Heat a griddle pan or barbecue until really hot. Season the steaks with salt and pepper. Then cook for about 2 minutes on each side for rare or until cooked to your liking. Timing will depend on the thickness of the steaks.

To serve: Delicious served with a salad and steamed baby potatoes tossed in herby butter. A mashed anchovy fillet mixed through the butter adds fantastic flavour.

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Method

Copy Text

To make the marinade: In a small bowl mix together the marinade ingredients. Spread the mixture over both sides of the steaks and set aside for at least 20 minutes.

To cook the steak: Heat a griddle pan or barbecue until really hot. Season the steaks with salt and pepper. Then cook for about 2 minutes on each side for rare or until cooked to your liking. Timing will depend on the thickness of the steaks.

To serve: Delicious served with a salad and steamed baby potatoes tossed in herby butter. A mashed anchovy fillet mixed through the butter adds fantastic flavour.

Steak with Mustard Garlic and Thyme