I am searching, nay, questing, for a pepper crusted steak/roast recipe that rivals the one I had at my cousins wedding, we had the most fantastic peppered/salted buffalo roast EVER. I am in full on search mode for it!
However, during my travels I came across this one, and decided to give it a try since I have a lot of steak in my freezer, and it was 30 degrees Celsius outside on the first day of fall, so BBQ’d anything was on the menu!
1/2 cup olive oil
2 tbl balsamic vinegar
2 tbls Dijon Mustard
1 1/2 tbls ground rosemary
1 tbls chopped garlic
red pepper to taste
black pepper to taste
3 tbls finely minced onions
Start by mixing your oil and vinegar together.
Slowly add in the other ingredients, mixing it all up well. I didn’t use ground rosemary, and a word of warning, if you don’t crush it, it’s little chewy sticks on your steak. I like little chewy bits of toasted rosemary, so I leave it whole.
Mince the garlic up and add it.
Add in your red pepper, and believe it or not, this was about a tablespoon and wasn’t nearly spicy enough for me. I would double it next time.
Mince your onion up and add it in.
Put the steak on some tinfoil and coat them steaks up real good cowboy.
Wrap them up and marinate them for as long as 24 hours, if you so desire.
And this is what they look like.
Throw them on the BBQ until your desired doneness, and enjoy! These were absolutely divine with my Ultimate Stuffed Potatoes, recipe coming soon.