Best 3 Barbecued Steak Dijonnaise Recipes
**Savor the Exquisite Flavors of Barbecued Steak Dijonnaise and Explore a Culinary Journey of Sauces and Marinades:**
Embark on a tantalizing culinary adventure with Barbecued Steak Dijonnaise, a dish that elevates the art of grilling to new heights. This delectable steak is meticulously marinated in a symphony of flavors, featuring the tangy zest of Dijon mustard, the warmth of garlic and shallots, and the subtle smokiness of paprika. As the steak sizzles over the grill, it absorbs this flavorful marinade, creating a tender and juicy masterpiece. Accompanying this exceptional dish is a trio of tantalizing sauces and marinades that will transform your grilling experience. Discover the piquant heat of Chimichurri sauce, the creamy richness of Béarnaise sauce, and the zesty brightness of Salsa Verde. Each sauce adds a unique dimension to the grilled steak, allowing you to customize your culinary adventure with every bite. Prepare to ignite your taste buds and embark on a flavor-filled journey as you explore the depths of Barbecued Steak Dijonnaise and its accompanying sauces and marinades.
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
BARBECUED STEAK DIJONNAISE
Steak is one of my favourite foods; Dijon mustard one of my favourite condiments and marinade ingredients; barbecuing is my all-time favourite summer cooking. The recipe is a super market hand-out, produced by the Ontario Milk Marketing Board for their "Real Cream" promotion.
Provided by TOOLBELT DIVA
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place steaks in shallow dish.
- Add wine and fresh sprigs herbs.
- Cover and marinate for at least 1 hour (refrigerate if marinating for longer time).
- Remove steaks from marinade and pat dry.
- On a preheated barbecue place steaks 6" (15 cm) away from heat source.
- Cook approximately 4 to 6 minutes per side for medium-rare steak.
- Meanwhile, sieve red wine; discard herbs.
- Pour wine into a small saucepan.
- Bring to a boil and reduce amount by half.
- Mix together cream and cornstarch until smooth.
- Pour into saucepan with Dijon mustard, chopped basil and oregano, salt and pepper.
- Bring to a boil and simmer about 1 minute, stirring continuously.
- Season to taste.
- Divide evenly, spoon over steaks and serve immediately.
Nutrition Facts : Calories 236.1, Fat 18.7, SaturatedFat 11.6, Cholesterol 66.3, Sodium 397.7, Carbohydrate 5.5, Fiber 0.5, Sugar 0.7, Protein 1.7
CHICKEN DIJONNAISE
Chicken thighs generally taste juicier and more flavourful than breast meat, but feel free to try it with breasts if you prefer. To remove the skin from chicken thighs, grasp one corner with a piece of paper towel and give it a good tug. From food and drink. Hope you enjoy!
Provided by Leslie
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375ºF.
- Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
- Sprinkle chicken thighs with salt.
- Cook in batches 5 to 7 minutes, until golden brown on all sides.
- Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
- Reduce heat to medium, add shallots to fat remaining in casserole.
- Cook, stirring, 3 to 5 minutes until softened.
- Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
- Cook 25 minutes, until chicken is cooked through.
- Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
- Return chicken thighs to turned-off oven to keep warm.
- Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
- Return skimmed liquid to casserole, along with wine.
- Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
- Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
- Whisk in cream and remaining mustard.
- Stir in contents of sieve.
- Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
- Taste and add salt and pepper if necessary.
- Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
- Garnish with thyme and serve at once.
Tips:
- For the best results, use a high-quality steak, such as a ribeye, strip steak, or tenderloin.
- Make sure the steak is at room temperature before cooking.
- Season the steak generously with salt and pepper.
- Cook the steak over high heat until it reaches the desired doneness.
- Let the steak rest for a few minutes before serving.
- Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Barbecued Steak Dijonnaise is a delicious and easy-to-make dish that is perfect for any occasion. The steak is cooked to perfection and the Dijon mustard sauce adds a tangy and flavorful touch. This dish is sure to be a hit with your family and friends.
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