½teaspoonspicy mustardI like English mustard here but any will do
Salt and pepper
Combine the wine, rosemary, chopped garlic, olive oil and mustard in a gallon freezer bag or casserole dish. Wisk together to distribute the mustard, add the steak, sprinkle with salt and pepper and marinate for one hour.
Preheat oven to 350 degrees, or your barbeque to medium heat.
FOR OVEN COOKING- Heat a ridged cast iron pan on medium high, place steak on and grill each side for 5-6 minutes. Place the pan in the oven for 15 minutes, less or not at all if it’s a thin cut. This will give you a medium cooked steak.
FOR BARBEQUE GRILLING- Place the steak on the barbeque 5-7 minutes on each side keeping the lid closed. The trick it to cook the steaks on a medium heat which keeps the inside tender, and the outside slightly charred. This will give you a medium cooked steak.
When the steak is done don’t cut into it for 10 minutes, allowing it to rest will result in a tender and juicy cut of meat. Slice thinly against the grain and place on a pretty plate, serve with wine.
Fat: 6 (mostly good fats from Olive Oil)