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Peppadew Mustard Steak
Ingredients:
4 boneless rib eye or strip steaks
8 tbsp. Peppadew Mustard Sauce, Divided
2 cloves garlic, crushed
2 medium red onions
1/2 cup beef broth or heavy cream
1/2 tsp. oregano
2 tsp. oil
1/2 tsp. salt
1/2 tsp. sugar
Chopped cilantro or parsley
Directions:
Combine 6 tablespoons Peppadew Mustard Sauce, garlic, and oregano. Spread evenly over steaks. Cover and refrigerate 1 to 8 hours. Heat large non-stick skillet until hot. Add oil, then steaks, sprinkle with salt. Cook until medium rare, 6-8 minutes. Remove steaks from pan.
Add onions and sugar to pan and cook until onions are nicely caramelized. Stir in broth, remaining 2 tablespoons of Peppadew Mustard Sauce and 1/2 teaspoon salt. Scrape any brown bits from the bottom of pan and boil until slightly thickened. Serve steaks topped with caramelized onions; sprinkle with chopped cilantro or parsley.
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