Grain Mustard & Pepper-Crusted Steaks


- 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

Assemble your ingredients.

Combine all Ingredients for Marinade in a Food Processor and Mix well

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 Marinade and Steaks into a Plastic Bag and Refrigerate Overnight

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 and Pat Dry. Spread a Thin layer of mustard mixture and Add Remaining Pepper

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 Grill Mustard Side Down

Place on BBQ, mustard-side down. Brush remaining mustard over and sprinkle with pepper.

Grill, turning once, until cooked as desired
Grill, turning once, until cooked as desired.

Finished Steaks on Plate with a Salad
Yummy, mustardy goodness.

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