Mustard Tendered Meat Recipe
This tendered steak recipe can be prepared with a chuck steak or a round steak. Grilled and served on french bread loaf as layers, the tendered steak makes a filling meal and can be served with relish or salads.
Ingredients
| 3 pounds round or chuck steak, about 2 inches thick | ||
| Instant meat tenderizer | ||
| 1/2 cup soft butter or margarine | ||
| Prepared mustard | 2 Tablespoon | |
| Prepared horseradish | 1 Tablespoon | |
| 1 loaf French bread, about 18 inches long | ||
Directions
Slash fat edges of steak.
Use meat tenderizer, according to label directions.
Broil on grill, about 2 inches from coals, a total of 25 to 30 minutes, turning often€”do not overcook.
Meanwhile, blend butter, mustard, and horseradish.
Cut French loaf lengthwise in half; toast both sides on grill and keep hot in foil while you carve the steak: Slice meat diagonally across the grain, at about a 30° angle, making very thin slices.
Spread cut sides of bread (both halves) generously with the mustard butter.
Overlap meat slices across bottom half of loaf, making double or triple layers.
Grind fresh black pepper over, and drizzle with meat juices from carving platter.
Add top half of loaf; cut on bias into 8 sandwiches.
Use meat tenderizer, according to label directions.
Broil on grill, about 2 inches from coals, a total of 25 to 30 minutes, turning often€”do not overcook.
Meanwhile, blend butter, mustard, and horseradish.
Cut French loaf lengthwise in half; toast both sides on grill and keep hot in foil while you carve the steak: Slice meat diagonally across the grain, at about a 30° angle, making very thin slices.
Spread cut sides of bread (both halves) generously with the mustard butter.
Overlap meat slices across bottom half of loaf, making double or triple layers.
Grind fresh black pepper over, and drizzle with meat juices from carving platter.
Add top half of loaf; cut on bias into 8 sandwiches.
Chef
