2 Tbsp. white wine vinegar
3 Tbsp. Dijon mustard
1 tsp. dry mustard
1/2 tsp. black pepper
2 cloves garlic, minced
3/4 tsp. salt
1 tsp. tarragon
2 lb. steaks
With crispy snow peas on the side, this comes together quickly for a delicious, hearty dinner. Pass the A-1!
In a small bowl, combine vinegar, Dijon mustard, dry mustard, pepper, minced garlic, salt, and tarragon. Stir to combine well.
Line a broiler pan with foil. Lay the steaks on the grill part of the broiler pan. With a basting brush, brush half the mustard mixture onto the steaks.
Place under the broiler for about 5 minutes. Remove from oven and flip the steaks. Brush the other side with the mustard mixture. Return to the broiler until steaks are done to your preference. (Our boys like it well done; our steaks weren't very thick; we gave it an additional 7 minutes on the other side.)
Served with buttered pasta and sugar snap peas sauteed in butter, garlic, and tarragon.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday March 2nd, 2010