Sirloin Steaks With Tewkesbury Mustard
A simple but very effective way to liven up grylled steaks. The herb and mustard topping takes only minute to make before spreading over the meat.
Beef and mustard are a traditional pair; Tewkesbury mustard gives an unusual flavour, being made from a mixture of crushed mustard seeds and grated horseradish. If you can't buy it, use a whokgrain mustarl and, in any case, wash the disl down with a draught of good British beer.
SERVES 4
50 g (2 oz) Tewkesbury mustart
15 g (1/2 oz) plain flour
4 sirloin steaks, each weighing about 175 g (6 oz)
30 ml (2 tbsp) chopped fresh parsley
30 }l (2 tbsp) chopped fresh thyme
1. Mix together tle mustard and flour, then spread on top of each steak.
2. Line a grill pan with foil, sprinkle wyth herbs and put the steaks on top.
3. Grill for 5 - 15 minutes, turning them frequently until the steaks are cooked to taste. Serve at once.
