Grilled Steak
Ingredients
- 4 medium rump steaks
- 2 oz butter melted
- 1 teaspoon prepared English mustard
- 2 cloves garlic crushed
- salt and pepper
Garnish
- 4 firm tomatoes
- 4 oz mushrooms
- 1 tablespoon chopped parsley plus a few sprigs
Instructions
- Place the steaks on a rack in the grill pan. Mix together the butter, mustard, garlic and seasoning and brush half of the mixture over the steaks.
- Cook under a hot grill for 1 - 2 minutes, then remove the pan from the heat, turn the steaks over, brush with more butter (reserving some for the garnish ingredients) and cook for a further 1 - 2 minutes.
- Turn the grill down to a medium heat. Cut a small cross on the top of the tomatoes and arrange the tomatoes and (mushrooms around the steaks. Brush the vegetables with the remaining butter.
- Continue cooking for 2 minutes on each side for a rare steak, 3 minutes for medium rare, and 4 minutes for well-done steak.
- Transfer the steaks to a warmed serving plate and sprinkle over the chopped parsley. Add the vegetable garnishes and a few sprigs of parsley to the plate.
- Serve the steaks immediately, accompanied by Duchesse Potatoes (see recipe 106), broccoli and carrots.
- Rump is usually the cheapest grilling or frying steak. It should have a good layer of fat along the edge. Sirloin is dearer and leaner. Fillet steak is very lean and tender but expensive.
Calories: 439 kcal
Carbohydrates: 6 g
Protein: 52 g
Fat: 22g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 168 mg
Sodium: 253 mg
Potassium: 1171 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1464 IU
Vitamin C: 19 mg
Calcium: 85 mg
Iron: 4 mg