- 1/2 cup dry red wine
- 1/2 cup olive oil
- 2 shallots, minced
- 1 small clove garlic, minced
- 1/4 cup wholegrain mustard
- 2 Tbsp Worcestershire sauce
- 1 1/2 Tbsp to 2 1/2 Tbsp coarsely, cracked peppercorns
- 1 tsp thyme, Dried
- 1 tsp salt
- hot sauce to taste
- 6 steaks, such as strip or rib-eye
Assemble your ingredients.
Combine wine, oil, shallots, garlic, 2 teaspoons of the mustard, the Worcestershire sauce, 1/2 teaspoon of the peppercorns, thyme and salt in a blender or food processor; mix well.
Transfer to a glass baking dish and add steaks, turning several times so they are well coated. Cover and refrigerate 4 hours or overnight, turning several times.
Combine remaining mustard and hot pepper sauce in a small dish. Remove steaks from marinade; pat dry. Spread a thin layer of mustard mixture over one side of each steak and add some of the remaining pepper.
Place on BBQ, mustard-side down. Brush remaining mustard over and sprinkle with pepper.
Grill, turning once, until cooked as desired.
Yummy, mustardy goodness.