Grilled Steaks & Sherry Mustard Sauce

TORONTO SUMMER

Steak is our doom.

Add a mustard sauce then … complete damnation.

What if I say that this mustard sauce goes beyond the traditional mustard and honey sauce? It has a touch of sherry vinegar that makes all the difference!

To complete this recipe that is simple but out of the ordinary (can you understand? lol) the accompaniment is based on barley and cabbage.

So, you know, put a jazz on the stereo, wear the apron because tonight is about to be unforgettable!

How? Just follow the recipe below. 😉

TORONTO SUMMER

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Course Main Course
Cuisine French
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 1020 kcal
Author Luciana

Ingredients

300G SILOIN STEAK

115G KALE

1 SHALLOT

200G PEAS

14G HONEY

200G BARLEY

15ML DIJON MUSTARD

15ML XEREZ VINEGAR

Instructions

MISE EN PLACE

Chop the shallot into small pieces.

PREPARATION

Cook the barley in water and salt for about 25 minutes.

Season the meat with salt and grill for about 4/5 minutes on each side. Leave it to rest.

Sauté the shallot in butter.

Add the peas.

2 minutes after adding the peas, add the cabbage and a little water.

Add the cooked barley.

Mix the mustard, the vinegar, the honey and a little olive oil to make the sauce.

Serve the meat with the sauce over or aside.

 

 

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