Barbecued Steak Dijonnaise Recipes

STEAK DIANE

Steps:

• Season both sides of the steaks with a generous grind of sea salt and lesser grind of freshly ground pepper.
• Heat almost a tablespoon of olive oil in a large pan over high heat. Reduce the temperature to medium-high once the pan is really hot, and place the steaks in the pan. Cook each side for about 2.5 to 3 minutes, for a medium-rare steak.
• Temporarily remove the steak from the pan and let it rest on a cutting board. Discard any oil in the pan, then crumple up a sheet of paper towel and use kitchen tongs to grip the paper towel and wipe the inside of the pan.
• Place the pan over medium heat and add the unsalted butter. Once the butter has almost melted, add in the onion and garlic. Sauté for about 1 minute.
• With your matchstick in hand, pour the cognac into the pan, then immediately light the alcohol in the pan on fire, being careful to keep a safe distance from the pan. Allow the flame to slowly subside before proceeding.
• Add in the worcestershire sauce and dijon, along with the heavy cream. Stir everything to combine and cook for another minute, just until the sauce is thick and bubbly.
• Pour the sauce over the steak and garnish with fresh parsley before serving.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

BARBECUED STEAK DIJONNAISE

Steps:

• Place steaks in shallow dish.
• Add wine and fresh sprigs herbs.
• Cover and marinate for at least 1 hour (refrigerate if marinating for longer time).
• Remove steaks from marinade and pat dry.
• On a preheated barbecue place steaks 6" (15 cm) away from heat source.
• Cook approximately 4 to 6 minutes per side for medium-rare steak.
• Meanwhile, sieve red wine; discard herbs.
• Pour wine into a small saucepan.
• Bring to a boil and reduce amount by half.
• Mix together cream and cornstarch until smooth.
• Pour into saucepan with Dijon mustard, chopped basil and oregano, salt and pepper.
• Bring to a boil and simmer about 1 minute, stirring continuously.
• Season to taste.
• Divide evenly, spoon over steaks and serve immediately.

BBQ STEAK

Steps:

• Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.
• Preheat the grill for high heat.
• Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.