April 8th, 2012
For more information about The Cocktail Chef, contact Dinah Koo at www.kooandco.com
Marinate steaks: In a large glass baking dish, combine steak, onion and red wine. Cover and marinate overnight or up to 48 hours for a more intense wine flavour.
To make sauce: In a medium bowl, combine barbecue sauce and Dijon mustard. Set aside.
Finish steaks: Preheat a barbecue to high heat. Remove steak from marinade and pat dry with paper towels. Sear for 2 minutes per side. Brush one side with Dijon-BBQ sauce and cook for another 2 minutes. Turn steak over, brush with Dijon-BBQ sauce and cook for another 2 minutes. Continue turning and glazing steak every 2 minutes until cooked (about 8 minutes total for rare). Season with salt and pepper and allow steak to rest for at least 15 minutes. Cut each steak on the bias into thin slices.
To serve: Fan steak slices on a serving platter. Garnish with fresh herbs (or baby arugula leaves). Serve hot, cold or at room temperature.