In keeping with our “quick and easy” streak this week, here’s a great recipe that’s easy to throw together last minute with great results. If you plan it right, you will also make use of some leftover sauce from one of our other meals this week – making it even easier to get this from the fridge to the table in no time at all.
- One large, thick-cut top round steak – about 1-3/4 pounds (grassfed or elk are preferred in our kitchen)
- 2 tbsp Dijon mustard
- 1 tbsp extra virgin olive oil
- 1/2 tsp Old Bay seasoning
- 1/4 tsp coarse black pepper
- 1 cup leftover coconut Dijon sauce (from your salmon the other night)
Preheat the grill to about 400 degrees. Mix everything but the leftover coconut Dijon sauce (and the steak, of course) in a small prep bowl to combine well. Spread evenly over both sides of the round steak, then let sit while the grill is reaching temperature. Work on your side dishes during this time.
Once the grill is warmed up, grill the steak for about 2o minutes, turning once, until the inside reads right at 135 degrees when checked with an instant read thermometer (this is for medium rare). Note that your cooking time may vary depending on how your grill cooks (direct versus indirect heat) and how thick your steak is cut (mine was every bit of 1″ thick). Finish up preparing your other side dishes while the steak is cooking.
Bring the steak back into the house and let stand for about 5 minutes to lock in the juices. Re-heat the coconut Dijon sauce by microwaving on high (loosely covered) for about 30 seconds, then stirring and repeating another 30 seconds. Slice the steak across, and at a slight angle downward, roughly 1/4″ thick. Arrange on your plate, then drizzle some of the sauce over top with a spoon. Plate up your side dishes, and dig in.