Consider marinating steak not before it’s cooked, but after. When left to rest in a post-marinade of roasted red peppers, garlic and mustard, the steak takes on fantastic flavour. But what the steak taketh, it then leaveth behind: its juices boost and flavour the salsa, creating a fabulous sauce to eat with.
Serve with creamy polenta (as pictured), mashed potato, or pile it all into a crusty loaf of bread for a kick-ass steak sandwich.
2 x 6 – 8oz steaks, preferably ribeye or sirloin
1 clove garlic, finely minced
1 tbsp Dijon mustard
1 tbsp olive oil
1/2 tbsp red wine vinegar
2 roasted red peppers, finely chopped (about 3/4 cup)
2 tbsp chopped parsley
Salt and pepper
Take the steaks out of the fridge about an hour before you want to cook them.
To make the marinade, whisk together the finely minced garlic, mustard, oil, vinegar and a good pinch of salt and pepper. Stir in the chopped peppers and parsley. Transfer the marinade to a baking dish or shallow bowl that will fit the steaks snugly later. Set aside.
Make ahead: Marinade can be made a few hours in advance. Keep at room temperature.
Season the steaks generously with salt and pepper. Cook the steaks over a medium high heat to desired level of doneness (BBQ, a griddle pan or a cast iron pan all do the job nicely), ensuring you create a gorgeous dark crust on each side.
Tip: For a ribeye, I cook it to medium to ensure the connective tissue has enough time and heat to dissolve. For a sirloin, which has considerably less connective tissue and therefore needs less cooking, I go for medium rare.
When the steaks are cooked to your liking, remove from the heat and place directly in the marinade. Flip over once in the dish, smearing a little marinade on the top, then cover with foil and rest for about five minutes.
To serve, slice the steaks and spread them across your chosen starch. Spoon the marinade in a line down the centre of the steak slices, pouring over any remaining juices. Serve.