Dijon Steak Recipes

DIJON AND LEMON MARINATED NEW YORK STRIP STEAK WITH MESCLUN MIX SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Combine the Dijon, juice of 1 lemon, thyme, garlic powder, 1/2 teaspoon pepper and 2 tablespoons of the vegetable oil in a small bowl; whisk until combined and homogenous.
• Remove 2 tablespoons of the marinade and rub all over the steak for 1 minute. Let sit for 10 minutes at room temperature.
• Meanwhile, whisk the juice of the remaining 1/2 lemon and the honey into the remaining marinade until the honey is blended. Season with salt. While whisking slowly, add the olive oil. Whisk constantly for 2 minutes; set aside to dress the salad later.
• Heat a large ovenproof saute pan over high heat for 2 minutes 30 seconds. Season the steak all over with 1 teaspoon salt.
• Add the remaining 2 tablespoons vegetable oil to the hot pan, then add the steak. Cook until crusty and browned, about 1 minute on each of the 4 long sides of the steak.
• Place in the oven for 3 minutes. Remove the steak from the pan and let rest for 2 minutes before serving.
• Meanwhile, toss the mixed greens with the dressing. Slice the steak and serve alongside the salad.

DIJON STEAK

Steps:

• Melt butter in large skillet.
• Brown steaks quickly on both sides.
• Remove, set aside.
• Reduce heat; add gravy, half-and-half and mustard to skillet.
• Heat, stirring, till bubbly.
• Return steaks to pan with gravy.
• Turn heat down; cover and let simmer about 30 minutes, or until done.
• (add water if necessary) Sprinkle fresh parsley over steaks just before eating.

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.

GARLIC DIJON SKIRT STEAK

Steps:

• Mince garlic and in a bowl stir together with mustard and lime juice. Trim steak if necessary. Rub steak with mustard mixture and marinate 15 minutes.
• Heat a well-seasoned ridged grill pan over moderately high heat until just smoking and grill steak 3 minutes on each side. (Alternatively, broil steak on rack of a broiler pan about 4 inches from heat.) Transfer steak to a platter and let stand, uncovered, 5 minutes.
• With a sharp knife diagonally cut steak into 1/3-inch-thick slices and serve with coleslaw and fries.

STEAK AU POIVRE WITH DIJON CREAM SAUCE

Steps:

• Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.

LEMON DIJON PAN STEAK

Steps:

• Cut beef into 4 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium heat. Sprinkle both sides of beef with pepper. Cook beef in skillet 9 to 11 minutes for medium doneness (160°F), turning once. Remove beef from skillet; keep warm.
• In small bowl, mix remaining ingredients except chives until smooth; add to skillet. Heat to boiling. Boil 1 minute, stirring constantly. Stir in chives. Serve over beef.