Grilled Herb Mustard Steaks is a flavorful Montana-inspired dish that pairs well with other hearty, rustic dishes that Montana is so known for.
This recipe, adapted from sources like RecipeLand and Food.com, uses a tangy mustard and herb rub to enhance the beef’s natural flavor, making it perfect for a summer barbecue or a cozy Montana meal.
The recipe is simple, quick, and elevates any cut of steak with a zesty, aromatic crust.
This recipe originally came from the Montana Beef Council free Grilled Beef recipe booklet.
Ingredients:
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- 4 (1-inch thick) top loin, ribeye, or sirloin steaks (about 1 lb each)
- ¼ cup (or yellow mustard for a milder flavor)
- 2 Cloves Garlic (minced)
- 1 tbsp each of Chopped Rosemary, Thyme, and Oregano (or 1 tsp each dried)
- 1 tsp Black Pepper (freshly ground)
- 2 tbsp Water (for garlic prep)
- 1 tsp Salt (to taste, added after grilling)
- 1 tbsp Olive Oil (for grilling, optional)
Directions:
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- Prep Garlic: In a microwave-safe glass measure, combine minced garlic and water. Microwave on HIGH for 30 seconds to soften garlic flavor. Drain water if desired.
- Make Mustard-Herb Rub: In a small bowl, mix Dijon mustard, softened garlic, rosemary, thyme, oregano, and black pepper until well combined. The mixture should be spreadable but not too thin.
- Coat Steaks: Pat steaks dry with paper towels. Spread the mustard-herb mixture evenly on both sides of each steak, pressing gently to adhere. Let steaks sit at room temperature for 15-30 minutes (or refrigerate for up to 4 hours for deeper flavor).
- Preheat Grill: Prepare a charcoal grill with medium-hot coals or heat a gas grill to medium-high (about 400°F). Lightly oil the grill grate if needed to prevent sticking.
- Grill Steaks: Place steaks on the grill. Cook for 5-7 minutes per side for medium-rare (130-135°F internal temperature), turning once. For top loin steaks, grill 8-9 minutes per side for medium. Avoid overcooking to keep steaks tender.
- Rest and Season: Remove steaks from the grill and let rest for 5 minutes, tented with foil, to redistribute juices. Season with salt to taste.
- Serve: Slice steaks thinly across the grain for maximum tenderness. Serve with Montana sides like Bannock Bread, roasted potatoes, or a huckleberry-dressed salad to complement the meal.
This dish, Grilled Herb Mustard Steaks, fits Montana’s love for bold, simple flavors that highlight quality meat, much like the Venison Roast or Butte Pasty.
The mustard-herb rub adds a tangy, aromatic twist that pairs well with the state’s outdoor grilling culture, evoking summer barbecues in Big Sky Country.
The use of fresh herbs echoes the rustic, foraged ingredients common in Montana cuisine.
