Mustard-Rubbed Sirloin Tip Steak and Roasted Green Beans

Mustard-Rubbed Sirloin Tip Steak and Roasted Green Beans (Serves 1-2)

It all started at the Sandy Springs Diner when my wife and I were eating with friends. I ordered grilled chicken kabobs and asked the server to hold the rice and to give me extra grilled vegetables. The food looked great when it came, but I wanted something more, something to give it some kick. There was plain, yellow mustard on the table because someone had ordered a cheese burger. I squirted a little on my chicken and loved it. I even liked it on grilled vegetables. I began the great mustard experiment. It turns out that mustard works great in marinades and as a dressing for meat at the table. Here I am using it midway between marinade and table-dressing, as a last-step spice rub while grilling.

Prep Time: 10 minutes
Cook Time: 20-25 minutes

Ingredient list:

1 or 2 handfuls of fresh green beans
1/3 to 1/2 pound of sirloin tip steak
Plain yellow mustard
Extra virgin olive oil
Garlic powder
Black pepper

In preparation:

Pre-heat oven to 425 degrees. Rinse green beans, snap off damaged ends, and pull any strings to get them ready to eat. Dust steak on both sides with salt, pepper, and garlic powder to taste. I am never shy with my spices, but you can go light if you like.

Directions: Arrange green beans in a baking pan and drizzle with olive oil. Dust beans with salt, pepper, and garlic powder. Toss to distribute oil and spices evenly. Bake in oven 20-25 minutes.

About 10 minutes before the green beans are done, heat grill-pan or skillet over medium heat. My grill-pan is non-stick, so I work with a dry pan, but you might want to heat a little avocado or olive oil if you don’t have a non-stick pan. Lay the steak in the hot grill-pan and let it sear undisturbed for 4 minutes. Turn with tongs to let the second side sear for 4 minutes. Squirt or spoon some yellow mustard on the seared side facing up and spread evenly across the face of the meat. After the second side has seared 4 minutes, turn with tongs again and spread mustard on the other side. If you like, turn again to “grill” the mustard a minute before serving. Transfer meat to a plate to rest. The green beans should be ready. Transfer to a plate and eat!

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