1. We finally moved into our new apartment!
2. John came home (just for a visit, let’s not get too excited here).
and
3. I got obsessed with a cooking contest (and cooking) again!Now the first two might have had a possible influence on that last one, but anything that got me excited, really excited, and dreaming up new delicious recipes was okay with me! The fact that I got DELICIOUS and FREE Mustard from Stonewall Kitchen (a company whose headquarters is located less than 10 miles from John’s hometown, a place that we have visited and enjoyed countless times) made it all the better.
They had twelve, TWELVE, unique and different mustards to choose from so it was definitely hard for me to choose. Finally, I went with this Blue Cheese Mustard. By the time I tasted it, there were tons of recipes going through this noggin. And once I tried it, I just couldn’t stop. I could have made a dozen things but alas, the contest only allows one entry. Therefore, this is the family favorite (yes we voted) with my delicious Blue Cheese Herb Mustard. Enjoy them all and don’t forget to check out Stonewall Kitchen for more great recipes and additions to your pantry!
Pepper Encrusted Steak with Blue Mustard Slaw
Serves: 4
Marinade:
1/4 cup Stonewall Kitchen’s Blue Cheese Herb Mustard
3 tablespoons olive oil
1 lemon, juiced
3 tablespoons rosemary, finely diced
1 1/2 tablespoons kosher salt
1/4 cup freshly cracked black pepper
1-1 1/2 pound flank steak
Slaw:
1/4 cup Stonewall Kitchen’s Blue Cheese Herb Mustard
3 tablespoons light mayonnaise
1/4 cup craisins
1-8 ounce bag of pre-cut slaw
2 tablespoons poppy seeds
First, make the marinade. Combine Stonewall Kitchen’s Blue Cheese Herb Mustard, olive oil, lemon juice, rosemary, 1 tablespoon of salt, and 2 tablespoons cracked black pepper in a small bowl. Place steak into a large, sealed plastic bag. Cover with marinade ingredients. Seal and place in the refrigerator until ready for use (marinade at least one hour, preferably overnight).
Meanwhile, make the slaw. Combine Stonewall Kitchen’s Blue Cheese Herb Mustard and mayonnaise in a small bowl. Set aside. In another bowl, combine craisins, slaw, and poppy seeds, mixing well to incorporate. Fold in the blue cheese mustard mixture until all of the slaw has been lightly covered. Place in the refrigerator for 30 minutes, until ready to use.
Remove the steak from the refrigerator and from the marinade. Season the steak with the remaining salt and pepper unused from the marinade. Preheat the grill to medium-high heat. Grill the steak 4-8 minutes on each side, until fully cooked through and just slightly pink in the center. Let the steak rest about 5 minutes. Thinly slice the steak on a diagonal.
To serve, place a few slices of steak onto the plate, top with 1/4 cup of slaw. Serve immediately.
Until the next time my oven is on…
