Grilled Steak with Spicy Mustard Chimichurri

Posted by Olivia on Mon, April 25, 2011

We’ve just released a line of gourmet mustards, and hot diggety are they great! These aren’t your usual brown or yellow mustards—these are chock-full of robust spices, herbs, and citruses! Get ready for a round of summer recipes utilizing these mustards in sauces, marinades, and salads.

We were feeling pretty hungry this week, so we wanted to get started with our mustards on a grilled meat entree. It’s warming up out there lately, so why not roll out the grill? Here, minimal works best: we grilled up a cut of steak with just salt and pepper, and blended up a traditional Argentinian steak sauce, called chimichurri, using one of our new mustards. To really kick up the steak, we chose Smokin’ Hot Gourmet Mustard—it’s loaded with smoky peppers and lots of POW!

If you’re a purist (and usually we are!), you’ll want to serve this excellent dish simply, on a plate with a knife and fork for each guest. Otherwise, do what we did for leftovers, and chop up the steak for a green lunch salad. Toss the chimichurri over the whole thing, and you’ve got spring salad in a snap.

Ingredients

• 1 pound London broil steak, trimmed

• Sea salt and black pepper, to taste

• 2 cups fresh parsley (or a combination of parsley, basil, and/or cilantro)

• ½ cup robust extra-virgin olive oil

• ¼ cup fresh lemon juice

• 2 tablespoons Smokin’ Hot Gourmet Mustard

Directions

1. Preheat grill or broiler. Season both sides of steak generously.
2. Place on lightly oiled grill and cook until cooked to desired doneness, about 3 minutes per side for medium-rare. Remove and transfer to a cutting board to rest 5 minutes.
3. Meanwhile, prepare the chimichurri: Puree remaining ingredients in a food processor until smooth.
4. To serve, slice steak against the grain on a thin diagonal. Serve with sauce. Or, to make into a salad, slice and chop steak. Combine with fresh salad greens, toss with sauce, and serve immediately.

Makes about 4 servings.