A few days ago I made a new grill recipe that turned out even better than we expected, so I've reproduced it here for your grilling and eating enjoyment.


4 sirloin beef steaks (roughly 1" thick)
1/4 cup of dry mustard (Colman's works well)
1/4 cup Worcestershire Sauce (Lea and Perrins works well)
Lime Juice or 1 large lime
Coarse salt (sea salt is what I use)
Freshly ground white pepper


Cover the steaks on one side with 2 tablespoons of dry mustard. Pat it down and spread evenly with the back side of a fork. Sprinkle two tablespoons of worcestershire sauce over the steaks, allowing it to soak into the mustard--patting the steaks with the fork if necessary. Dribble a bit of lime juice over the steaks.

Season the steaks with a good amount of salt and pepper. Then flip the steaks and repeat on the other side. Let them marinate for 20-30 minutes while pre-heating the grill.


Clean and oil the grill. Cook the steaks on high heat for roughly 4 to 6 minutes per side, aiming to keep them pink on the inside. Do not rotate the steaks to make those nice cross-hatched grill marks. Doing so may knock off some of the mustard and seasonings.

Let the steaks sit for a few minutes. Slice and enjoy. :-)

Unfortunately, I have no pictures to show. But they're most excellent to eat. Trust me.

Posted by jzawodn at September 24, 2008 07:41 AM

Reader Comments
# shadowfirebird said:

That sounds amazing.

I bet it would work with pork, too.

on September 24, 2008 08:55 AM
# dan isaacs said:

Only slightly related, but I made some Geneeral Tso's Chicken, and grabbed the bottle of Worcestershire sauce instead of the Soy sauce when making it. The result was edible, but only barely.

on September 24, 2008 10:32 AM
# jake said:

How did you come up with that recipe? Some history is in order...

on September 24, 2008 01:32 PM
# Jim O'Halloran said:

+1 I cooked this for dinner last night, absolutely awesome. They smell good while cooking, and taste great.

on September 28, 2008 04:48 AM
# Ken Nickless said:

Nice recipe and being English but living in Australia I still love Lea and Perrins sauce. My steaks are similar but I like to add course groound pepper and a couple of cloves of fresh garlic to give it more of a bite!

on September 28, 2008 06:30 PM
Disclaimer: The opinions expressed here are mine and mine alone. My current, past, or previous employers are not responsible for what I write here, the comments left by others, or the photos I may share. If you have questions, please contact me. Also, I am not a journalist or reporter. Don't "pitch" me.


Privacy: I do not share or publish the email addresses or IP addresses of anyone posting a comment here without consent. However, I do reserve the right to remove comments that are spammy, off-topic, or otherwise unsuitable based on my comment policy. In a few cases, I may leave spammy comments but remove any URLs they contain.