DIJON MUSTARD STEAKS
The Dijon gives these small dinner steaks a distinctive flavor.
4 beef KC/NY strip steaks, 1 1/4 inches thick, 4 ounces each
1/2 cup Dijon mustard
1 Tablespoon olive oil
1 Tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
Place the steaks in a shallow glass pan. Combine the mustard, oil, garlic and spices to make a thick sauce. Brush each steak with the mustard mixture and turn to coat both sides. Cover the steaks with plastic wrap and marinate in the refrigerator for 2-4 hours to blend the flavors.
WHEN READY TO COOK:
Place the steaks in the Adjustable Flat Basket and insert into Rotisserie. Discard any remaining sauce. Set the Timer for 14-30 minutes and cook until the meat is at least 145 degrees F.
Serves 4
Source: George Foreman - Baby George Rotisserie Owners Manual |