4x (250g approx) Trevilley Farm sirloin or rump steak
2 teaspoon Patnick’s Mustard with Whisky (or another mustard of your choice)
250ml Atlantic Red or Tribute (or other ale of your choice)
Large pinch of black pepper
1 ½ teaspoon brown sugar
4 cloves garlic - peeled
5cm crumbled cinnamon stick
Olive oil
Serves: 4
Prep Time: 10 mins
Marinade Time: 6 – 24 hours
Mix the ingredients together in a bowl.
Place the steaks in the marinade, cover, and leave for a minimum of 6 hours. Turn once.
Before cooking, remove the steaks and pat dry.
Boil the marinade rapidly until reduced by half.
Brush the steaks with olive oil and grill or fry.
Use the reduced marinade to baste the cooking steaks.
An approx guide to cook times based on a 2cm thick sirloin or rump steak:
Rare - 2 ½ minutes per side
Medium Rare – 3 – 3 ½ minutes per side
Medium – 4 minutes per side
Well Done – 6 minutes per side
Leave the steak to stand for a few minutes before eating. Serve with Homemade Potato Wedges and roasted veg of your choice. Parsnips and tomatoes are great!
This recipe above can be used in other dishes by cutting the steak into strips.
