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5 October, 2014

Steak with Mustard and Whiskey Sauce

Posted in : Recipes, Tips & Techniques on by : Barry CB Martin

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Steak. Mustard. Whiskey.

OK – that pretty much has the attention of most guys (and a few gals) reading this headline.

A little background and disclaimer for the lawyers and FTC.

I originally wrote this recipe for a segment on the Weather Channel called “The OutDoor Chef.” It was a big hit and I pretty much left it alone. Until recently when I was engaged by El Diablo Mustard to create tasty recipes for them.  Yes, uh-huh, you got that right Vern. They actually paid me! shhhhhhhhh don’t tell them I don’t want to spoil this ruse. Just because I wrote a couple cookbooks some clients think I know what I’m doing!
  El Diablo Steakhouse Mustard

Grilled Beef Steak with El Diablo Steakhouse Mustard & Makers Mark Sauce

Since the first time I cooked this recipe I’ve developed a taste for Makers Mark – you can use whatever you prefer, of course. AND the El Diablo Steakhouse Mustard rocks the sauce. ~ Barry CB Martin

Steak with Mustard and Whiskey Sauce
 
Prep time
Cook time
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Grilled Beef Steak with El Diablo Steakhouse Mustard & Makers Mark Sauce - the perfect cut for this recipe is a flank, flat iron or skirt steak --- but anything you like will do just fine because all that matters is you and your guests are happy!
Serves: 4
Ingredients
  • 2 beef flat iron steaks (shoulder top-blade) about 8-10 ounces each
  • coarse sea salt and freshly ground black pepper
For the Mustard-Bourbon Sauce
  • ½ cup whipping cream
  • ¼ cup El Diablo Steakhouse Mustard
  • 2 Tablespoons Maker Mark Whiskey - and a shot or two for the cook!
  • 1 Tablespoon fresh chives or green onions, chopped finely
  • 1 tsp of kosher salt per steak
Instructions
  1. Press the salt into the surface on both sides of the steaks about 30-60 minutes before grilling on HOT (450°F or higher temperature at the grates) clean, dry grates. Sear on both sides, and remove to tray away from direct heat to finish until desired internal temperature is reached. (USDA recommend 145°F as Medium-Rare) Remove the meat from heat when internal temperature is about 5°F below the desired serving temperature and allow to rest on platter so juices can be reabsorbed into the meat before slicing across the grain of the muscle with sharp knife into very thin slices slanted just a bit to produce more surface area.
Prepare the Mustard-Bourbon Sauce
  1. Combine cream and mustard in a small saucepan and stir continuously over medium to low heat.
  2. Season with salt and pepper to taste as desired.
  3. Before serving add the whiskey and ladle over meat - but if you don't like the alcohol, just the flavor: add whiskey at the beginning and the alcohol will burn off.
  4. Dress with chopped chives or green onions

The video of some chuckle-head grilling flank steaks…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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