© Christina Holmes
Active Time
20 MIN
Total Time
2 HR 30 MIN
Serves : 4

The anchovies and dry mustard in the marinade for these steaks add a salty, almost umami-like flavor to the meat; the brown sugar gives it a beautiful crust. Slideshow: More Southeast Asian Recipes

How to Make It

Step 1    

Season the steaks with salt and let them stand at room temperature for 10 minutes.

Step 2    

In a bowl, combine the dry mustard, brown sugar and warm water and stir until the sugar is dissolved. Stir in the remaining ingredients.

Step 3    

Spread the paste on both sides of the steaks and refrigerate for 2 hours.

Step 4    

Bring the steaks to room temperature. Light a grill. Grill the steaks over moderately high heat for about 3 minutes per side, until they are nicely charred outside and medium-rare within. Let the steaks rest for 5 minutes before serving.

Serve With

Sautéed bok choy.

Suggested Pairing

Ripe, coffee-scented Washington state red

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