Savory Steak

Steak is usually a red-letter item in our house. Since my brother Samir, has a steakhouse, we are completely spoiled with the steak he showers on us. He deals in the realm of prime meat, the taste of which is far superior than our supermarket options. But when I have a lesser cut of meat, it is usually drowned, doused or marinated in some form to imbibe it with more flavor. 

These steaks are marinated for most of the day in a thick paste of onion and garlic powder, Worcestershire sauce, mustard, lemon juice, pepper and salt. I leave the marinade on as they grill to medium rare. Rested and then sliced, these steaks are a cut above the rest...a grand way to enhance ordinary meat into a flavorful cut.

SAVORY STEAK

Serves 5

5 Sirloin Steaks, 1" thick

3 tablespoons Worcestershire Sauce

2 tablespoons Onion powder

2 tablespoons Garlic powder

1 tablespoon Dijon Mustard

3 tablespoons Lemon Juice

2 teaspoons Kosher Salt 

2 teaspoons ground Black Pepper

Make a paste with all items except the steak. 

Slather the paste equally on both sides of the steaks. 

Cover with plastic wrap and refrigerate for 4-6 hours. 

Bring steaks to room temperature before grilling. 

Heat your grill to 500F. 

Lightly oil the grates. 

Place steaks on the grill. 

Grill steaks for 3-4 minutes on each side for medium rare steaks. That is our choice. Cook them to your preference. 

Take them off the grill and tent them with foil for 5-7 minutes. 

Enjoy steaks with accompaniments of your choice! Ours are always potatoes in some form...this time Lyonnaise style.  

Steak is relished by all....a ho-hum cut of meat transformed into a cut above the rest.

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