Saturday, July 10, 2004

Mustard & Herb Steak

Morning (breakfast, snack):

  • half decaf coffee*
  • two slices of 12-grain toast with peanut butter

Afternoon (lunch, snack):

  • LO Panago pizza (two slices of Veggie Mediterranean and one slice of Panago Classic)
  • a small bottle of Coke
  • Dr. Pepper Big Gulp (shared with Neil)
  • cereal square

Evening (supper, dessert/snack): dessert & coffee at the Mediterranean Bistro

  • Mustard and Herb Steak (recipe follows); used bison sirloin butt
  • white potatoes cubed and tossed with olive oil, Mrs. Dash Herb & Garlic Seasoning, salt, and pepper, and cooked in foil on the BBQ - with ketchup
  • grilled red peppers (tossed with olive oil and spiced sea salt)
  • a glass of red wine (Trapiche Malbec 2003)
  • Chocolate Lava (chocolate and caramel baked in a ramekin, and topped with vanilla ice cream, whipped cream, and a chocolate-dipped gooseberry?)
  • half of a coffee with Triple Sec, Amaretto, and whipped cream
    Mustard and Herb Steak (from Anne Desjardins, chef of L'Eau a la Bouche in Sainte-Adele, Quebec)
    - 4 x 285 g (10 oz.) portions of boneless strip loin (beef or bison)
    - course sea salt and freshly ground pepper
    - 1 Tbsp. vegetable oil
    - 5 Tbsp. strong Dijon mustard
    - 1 tsp. balsamic vinegar
    - 2 tsp. herbes de Provence
    - 1/2 tsp. salt
    Combine marinade ingredients. Brush half of this mixture onto both sides of the meat at least one hour prior to cooking. Sear on both sides over high heat (or hot embers). Continue cooking over medium flame, using the rest of the mixture to brush on the steaks. Cook meat according to preferred doneness, remove from grill, and set aside for a few minutes before serving. Sprinkle sea salt and pepper to taste.


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