- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped garlic
- 2 teaspoons chili powder
- Salt and freshly ground pepper
Cover steaks with marinade. Leave the steaks unrefrigerated for 30 minutes to soak up some flavour. Just before they hit the grill, sprinkle them with kosher salt.
Grill for about 10 minutes per inch and let them rest for five minutes before cutting. The thickness of the steaks is the key to the cooking time.
These steaks are only tough if they are sliced incorrectly. For tender, juicy eating, they must be cut against the grain.
Serve with salad, grilled potatoes and grilled onions.
Cabernet sauvignon, the king of red wines, was made for steak. Full-bodied, it’s packed with blackcurrant flavours that complements the meat’s gamier overtones while packing a solid punch of astringent tannins that mellow magically with the juicy fat. But you can't go too far wrong with most big reds, including malbec from Argentina, a country where grilled beef borders on religion. - Beppi Crosariol