Menu

Dijon Grilled Round Steak

  • DSCN1920_resize
  • DSCN1927_resize
  • DSCN1929_resize
  • Details
  • Related Items

Dijon Grilled Round Steak
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 4
Ingredients
  • One large, thick-cut top round steak – about 1-3/4 pounds (grassfed or elk are preferred in our kitchen)
  • 2 tbsp Dijon mustard
  • 1 tbsp extra virgin olive oil
  • ¼ tsp celery salt
  • ¼ tsp paprika
  • ¼ tsp coarse black pepper
  • 1 cup leftover coconut Dijon sauce
Instructions
  1. Preheat the grill to about 400 degrees.
  2. Mix everything but the leftover coconut Dijon sauce in a small prep bowl to combine well. Spread evenly over both sides of the round steak, then let sit while the grill is reaching temperature. Work on your side dishes during this time.
  3. Once the grill is warmed up, grill the steak for about 20 minutes, turning once, until the inside reads right at 135 degrees when checked with an instant read thermometer (this is for medium rare). Note that your cooking time may vary depending on how your grill cooks (direct versus indirect heat) and how thick your steak is cut (mine was every bit of 1″ thick).
  4. Finish up preparing your other side dishes while the steak is cooking.
  5. Bring the steak back into the house and let stand for about 5 minutes to lock in the juices.
  6. Re-heat the coconut Dijon sauce by microwaving on high (loosely covered) for about 30 seconds, then stirring and repeating another 30 seconds.
  7. Slice the steak across, and at a slight angle downward, roughly ¼″ thick.
  8. Arrange on your plate, then drizzle some of the sauce over top with a spoon. Plate up your side dishes, and dig in.

 

Here’s a great recipe that’s easy to throw together last minute with great results.  If you plan it right, you will also make use of some leftover sauce from one of our other meals this week – making it even easier to get this from the fridge to the table in no time at all.

Gather Up:

  • One large, thick-cut top round steak – about 1-3/4 pounds (grassfed or elk are preferred in our kitchen)
  • 2 tbsp Dijon mustard
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp celery salt
  • 1/4 tsp paprika
  • 1/4 tsp coarse black pepper
  • 1 cup leftover coconut Dijon sauce

Preheat the grill to about 400 degrees.  Mix everything but the leftover coconut Dijon sauce in a small prep bowl to combine well.  Spread evenly over both sides of the round steak, then let sit while the grill is reaching temperature.  Work on your side dishes during this time.

Once the grill is warmed up, grill the steak for about 20 minutes, turning once, until the inside reads right at 135 degrees when checked with an instant read thermometer (this is for medium rare). Note that your cooking time may vary depending on how your grill cooks (direct versus indirect heat) and how thick your steak is cut (mine was every bit of 1″ thick).  Finish up preparing your other side dishes while the steak is cooking.

Bring the steak back into the house and let stand for about 5 minutes to lock in the juices.  Re-heat the coconut Dijon sauce by microwaving on high (loosely covered) for about 30 seconds, then stirring and repeating another 30 seconds.  Slice the steak across, and at a slight angle downward, roughly 1/4″ thick.  Arrange on your plate, then drizzle some of the sauce over top with a spoon. Plate up your side dishes, and dig in.

 

Cream of Chicken Stew

I will warn you now: this recipe uses a little bit of dairy – heavy cream to be exact.  So, if you are avoiding dairy, you’ll want to substitute (coconut milk would certainly do nicely).  …

Chicken and Radishes with Mushroom Tarragon Sauce

Our recent CSA share included a bunch of radishes (which were nice and spicy) and I wanted to do more than just slice them up for a salad.  I came across a recipe for sauteing …

North India-style Chicken Curry

We’ve had this recipe sitting in our “folder” for some time but just hadn’t gotten around to giving it a try.  This past weekend, while getting our weekly menu planned out, I decided it was …

DSCN1821_resize

Paprika Pork Chops with Warmed Mango Chutney

Paprika Pork Chops with Warmed Mango Chutney   Print Prep time 15 mins Cook time 45 mins Total time 1 hour   Author: Purely Primal Recipe type: Main Dish Serves: 3 Ingredients 3 pork chops, …

DSCN1982_resize

Brussels Sprouts Sweet Potato Hash

Brussels Sprouts Sweet Potato Hash   Print Prep time 15 mins Cook time 15 mins Total time 30 mins   Author: Purely Primal Recipe type: Side Dishes Serves: 4 Ingredients 1 large sweet potato, peeled …