Last Saturday was a winter day that gives hope that spring is around the corner. It was warm, sunny and clear; the air hadn’t become laden with heavy humidity yet.
In fact, the report by Punxsutawney Phil, confirmed what Saturday suggested: Spring is near.
With the warm weather and the nice breeze, I had to grill something. I love the flavor of tarragon and, in fact, you can swap out tarragon vinegar for the wine if you wish.
With T-bone steaks on sale at Brookshire’s this week and the weather temperate, there’s no reason not to stock up and grill a few nights!
Tarragon Mustard T-Bone Steaks
4 beef T-bone steaks
1/3 cup dry red wine
3 Tbs Dijon mustard
2 Tbs minced shallots
2 Tbs olive oil
1 1/2 Tbs chopped fresh tarragon or 2 tsp dried tarragon
2 cups tender sprigs watercress (2 oz), rinsed and crisped
Salt and pepper, to taste
Trim excess surface fat from steaks. Rinse steaks and pat dry.
In a small bowl, mix wine, mustard, shallots, olive oil, and tarragon. Spread mixture thickly on all sides of steaks and stack them on a plate. Let stand at room temperature for at least 30 minutes, or cover and chill up to 1 day.
Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steaks, turning once, until browned on both sides and done to your liking in center of thickest part (cut to test), 10 to 13 minutes for medium-rare.
Transfer steaks to plates. Let rest in a warm place for 3 to 5 minutes. Garnish each with 1/2 cup watercress. Add salt and pepper to taste.
Nutritional Information: Calories: 490, Protein: 57 g, Fat: 26 g, Carbohydrates: 1 g, Fiber: 0 g, Sodium: 342 mg, Cholesterol: 161 mg