Brushing the steak with mustard is an interesting technique. It does provide a nice mustard flavor to the meat.
Surprisingly, the steak was tasty and did not taste under seasoned despite the lack of any seasoning added. I was sure that it would need salt and pepper, but it really didn’t.
I cooked the steaks for 10 minutes per side. I honestly think this was too long. I think 6 to 8 minutes for a mid rare steak would have been better. The steaks were closer to mid well. I think people used to think that meat had to be done mid well or it would be dangerous to eat. Thankfully these ideas have changed, but I tried to stay true to the recipe.
My main issue is that I forgot to add the peppers when I served the steak. By the time I remembered the peppers, my husband and daughter were nearly done eating. Big mistake, and I think they would have added a lot of flavor. Honestly though, the steak didn’t need the peppers, so I guess it was okay.
This was a nice simple recipe to make a lovely steak dinner during the week!
DIABLE STEAK ROAST
1 Sirloin Steak, 2” Thick
1/8 Cup Prepared Mustard
2 Large Bell Peppers, Seeded and Sliced
1 Tablespoon Butter
1 Tablespoon Vegetable Oil
1/2 Cup Buttered Crumbs
Brush steak with mustard on both sides and let rest 10 to 15 minutes. Add butter to skillet and sauté bell peppers. Grill steak 8 to 10 minutes per side or longer according to taste. When steak is nearly done, brush generously with olive oil. Press crumb topping onto steak. Continue cooking until crumb topping is set - 2 to 3 minutes. Serve topped with sautéed peppers.
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