- 4 sirloin beefsteaks (10-12 oz each), cut 1 inch thick
- 1/4 cup dry mustard
- 1/4 cup Worcestershire sauce
- 1 large, juicy lime
- coarse salt & freshly ground white pepper
1. Place the steaks on a platter and sprinkle 2 tablespoons of the dry mustard over them. Pat the steaks with the flat part of a fork to spread the mustard evenly. Sprinkle the steaks with 2 tablespoons of the Worcestershire sauce, then squeeze half of the lime juice over them. Pat the steaks with the fork. Season the steaks generously with salt and pepper. Turn the steaks over and spread them with the remaining 2 tablespoons each of dry mustard and Worcestershire and the remaining lime juice. Season the steaks with salt and pepper, patting them with the fork. Let the steaks marinate for 15-20 minutes while you preheat the grill.
2. When ready to cook, brush and oil the grill grate. Place the steaks on the hot grate and grill, turning with tongs, until cooked to taste; 4-6 minutes per side for medium rare. (The author of the book I got the recipe from – see below – says here, “This is a good steak to serve “Pittsburgh rare” – black on the outside, bloody inside.” Oh yumm, way to make me homesick.)
3. Transfer the steaks to a platter and let rest for 3 minutes. Thinly slice the steaks on the diagonal, as you would London broil. Let the slices marinate in the meat juices for another minute or two, then serve.
A word about serving sizes. I usually don’t include them, because they don’t make much sense to me. This recipe says it serves 4. Well, if you can eat a 12 oz steak all by yourself, more power to you. But as one of my bloggy friends pointed out – and I agree with her – one steak is actually like 2-3 servings. Most times we follow the suggestion in this recipe, which is to slice all the steaks into strips.
(This recipe is from another book by Steven Raichlen – The Barbecue Bible.)
