Adapted from a recipe by the great Bobby Flay, this is a recipe that is perfect for summer BBQ's and sharing with friends. If goats cheese isn't your thing, a creamy feta would also work. Prep time is minimal - cook time depends on how you like your steaks done! Because this is served sliced, you don't need to splurge on fillets, you can use better value cuts like T-bone, just make sure to slice the steak across the grain.
Serves 6 - 8
1.5kg/3 pounds of thick beef steaks
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
1 large lemon, or 2 small lemons, juiced
2 crushed cloves of garlic
1/4 cup extra virgin olive oil, plus more for garnish
1/4 cup (total) finely chopped fresh thyme and parsley
Salt and freshly ground black pepper
Oil to brush steaks for cooking (e.g. canola)
250g/9oz soft goat cheese, slightly softened
Few handfuls of rocket
2 lemons, halved and lightly grilled
1. Remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature.
2. Whisk together the honey, Dijon mustard, whole grain mustard, lemon juice, olive oil, garlic and herbs in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. Brush the steaks with oil and sprinkle liberally with salt and pepper. Grill to your liking, then remove from the grill to rest for 10 minutes.
4. Slice steaks thickly across the grain. Serve on a bed of rocket with the goats cheese crumbled on the sliced steak and drizzle with the vinaigrette. Finish with a drizzle of olive oil and garnish the platter with the grilled lemon halves.