A speedy midweek dinner
Cut through the rind of the steak at 1" intervals to prevent it from shrinking or curling up
Heat the oil and butter on a med/ high heat and place the steak in the pan, frying for 2 mns on each side to sear, then lower the heat
Mix your marinade and add to the pan,making sure to coat both sides of the steak
Add the water, turn the heat up and allow the glaze to reduce slightly as you fry the steak for another 3-4mns each side
Allowing the sauce to reduce slightly intensifies the flavour but leave enough to drizzle over when serving
Serve with buttered leeks and mash potatoes
You can just use one type of mustard but I liked the contrast of the two.
This glaze works well on Pork chops or steaks too
Ingredients
Directions
Cut through the rind of the steak at 1" intervals to prevent it from shrinking or curling up
Heat the oil and butter on a med/ high heat and place the steak in the pan, frying for 2 mns on each side to sear, then lower the heat
Mix your marinade and add to the pan,making sure to coat both sides of the steak
Add the water, turn the heat up and allow the glaze to reduce slightly as you fry the steak for another 3-4mns each side
Allowing the sauce to reduce slightly intensifies the flavour but leave enough to drizzle over when serving
Serve with buttered leeks and mash potatoes
You can just use one type of mustard but I liked the contrast of the two.
This glaze works well on Pork chops or steaks too