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Instructions |
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Take a few minutes trimming the fat and fibers. Make small horizontal slits across the grain of the meat it tenderizers it to no end then marinade for several hours. Marinade- Whisk together the mustard, vinegar, Worcestershire sauce, salt and pepper and rosemary. Whisk in the olive oil one tablespoon at a time until you have a thick vinaigrette. Marinate the steak for at least a couple of hours but if you can get ahead of the game do this in the morning. I use a gallon size ziplock bag for this purpose.
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When you're ready to cook, wipe the marinade off the meat with a paper towel. Heat your pan (you can use a regular frying pan or cast iron pan) until really hot.
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Lay your steak on it and sear (without moving it so you get those great griddle marks) for about 4 minutes. Turn it over and cook on the other side for 2-4 minutes depending on how rare you like your meat.
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Remove to a platter, cover with aluminium foil and let the steak rest for at least 5 minutes. To serve, slice thinly at an angle, pour the juices that escape when carving back over the meat.
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Originally Submitted
1/4/2012
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