SUNNY & 63-DEGREES ~ GRILLED MUSTARD PEPPERED SIRLOIN STEAK

~ Early Spring tulip

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GRILLED MUSTARD PEPPERED SIRLOIN STEAK

~ adapted from The Gunflint Lodge Cookbook and perfect for a lovely spring evening

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3 lbs. sirloin steaks

freshly ground black pepper to taste

2 cloves minced fresh garlic

1/2 cup Dijon mustard

3 Tbsp. extra-virgin olive oil

3 tsp. fresh lemon juice

coarse salt

1/4 cup diagonally sliced green onions

• Coarsely grind pepper onto steak and press in with heel of hand. Rub steaks with minced garlic.
• Whisk together mustard, oil, and lemon juice. Reserve 3 Tbsp. for later grilling. Marinate steaks for several hours. Bring to room temperature, turning occasionally.
• Season with salt and grill over hot coals. Turn and coat with reserved mustard mixture. Grill until desired doneness. Remove, top with chopped green onions, and let rest before slicing. Serve with hearty crisp green salad, loaded with julienne-sliced colorful bell peppers and thinly sliced red onion. (Serves 6)