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Grilled Herb Mustard Steaks

Related recipes: Main Dishes, Low-Carbohydrate, Low-Sugar
Grilled Herb Mustard Steaks: Main Image
From: National Cattleman's Beef Association

Quick Facts

Servings: 4

Sides & Desserts

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Wine Pairings

  1. Cabernet Sauvignon
  2. Syrah and Shiraz

Ingredients

  • 2 well-trimmed boneless beef top loin or rib eye steaks, cut 1 inch thick (approx. 1 pound)
  • salt
  • Herb Mustard2 large cloves garlic, crushed
  • 2 teaspoon water
  • 2 tablespoon Dijon-style mustard
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme leaves

Directions

  • In glass measure, combine garlic and water; microwave on HIGH 30 seconds. Stir in remaining mustard ingredients; spread onto both sides of beef steaks.
  • Place steaks on grid over medium ash-covered coals. Grill top loin steaks uncovered 16 to 18 minutes (rib eye steaks 12 to 14 minutes) for medium rare to medium doneness, turning occasionally.
  • Season steaks with salt, as desired. Carve steaks crosswise into thick slices.
Recipe courtesy of the National Cattleman’s Beef Association

Nutrition Facts

Calories 223
  Calories from Fat 113 (51%)
(19%)Total Fat 13g
(24%)Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 5g
(22%)Cholesterol 67mg
(7%)Sodium 161mg
(12%)Potassium 417mg
Total Carbohydrate 1g
(1%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(50%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.