Pub-style Seasoned Grilled Steak
Create that British pub steak experience at home with this easy, yet packed-with-flavour marinade–no long marinating time required for tender Grilling Steaks, just enough time to infuse the flavour. Serve roasted root vegetables alongside your juice steak.
1. Combine Worcestershire sauce, oil, horseradish, mustard, thyme, garlic and pepper in a sealable freezer bag. Add steak to bag, turning to coat; seal bag and refrigerate for 30 to 60 minutes.
2. Discard marinade from meat; pat dry with paper towel. Grill over medium-high heat in a closed barbecue for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least.
3. Transfer to a cutting board and let rest for 5 minutes. Slice across the grain to serve.
Use a digital instant-read thermometer inserted sideways into the steak for the best way to determine doneness.
Excellent Source of: Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Iron, Choline, Phosphorus
Source of: Potassium, Thiamine, Magnesium
7g Saturated Fat, 0.5g Trans Fat, 0.7g Polyunsaturated Fat, 8g Monounsaturated Fat
Garlic
Fresh parsley or chives (or dried thyme)
2 Beef T-bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)
Vegetable oil
Worcestershire sauce
Prepared horseradish
Grainy Dijon mustard
Pepper
Ingredients
Directions
1. Combine Worcestershire sauce, oil, horseradish, mustard, thyme, garlic and pepper in a sealable freezer bag. Add steak to bag, turning to coat; seal bag and refrigerate for 30 to 60 minutes.
2. Discard marinade from meat; pat dry with paper towel. Grill over medium-high heat in a closed barbecue for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least.
3. Transfer to a cutting board and let rest for 5 minutes. Slice across the grain to serve.
Use a digital instant-read thermometer inserted sideways into the steak for the best way to determine doneness.
Excellent Source of: Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Iron, Choline, Phosphorus
Source of: Potassium, Thiamine, Magnesium
7g Saturated Fat, 0.5g Trans Fat, 0.7g Polyunsaturated Fat, 8g Monounsaturated Fat
Garlic
Fresh parsley or chives (or dried thyme)
2 Beef T-bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)
Vegetable oil
Worcestershire sauce
Prepared horseradish
Grainy Dijon mustard
Pepper
