Lynn Bain — 14 January 2016

Steak Sangers

The toasted bread soaks up the mustard and juices from the steak making this sandwich a real feast.

Preparation time: 5-10 minutes

Cooking time: Five minutes or so (depending on how you like your steak cooked)

The following quantities will serve two

  • 2 scotch fillet steaks, about 1cm thick
  • Freshly ground salt and pepper
  • Vegetable oil, to brush pan or grill plate
  • 4 thick bread slices
  • 25g butter (or other spread)
  • 4 tbsp Dijon mustard

Season the steaks with salt and pepper, to taste.

Heat either a heavy-based frypan, barbecue grill or barbecue plate to a medium-high heat and brush lightly with vegetable oil. Place one side of the bread on the hot surface and toast. Toast the bread until golden and then remove the pan, plate or grill. 

Heat the cooking surface to a high heat and cook the steaks on both sides until done to your liking.

Spread the uncooked side of the bread with butter (or substitute) and the mustard. Transfer each steak to a slice of the bread. Top the steak with the other slice of the toasted bread and serve while hot.

Lamb Chops with Mustard Crust

The mustardy marinade forms a crust as the chops barbecue.

Preparation time: Five minutes plus two hours marinating time

Cooking time: 5-10 minutes

The following quantities will serve two

  • 3 tbsp vegetable oil
  • 2 tsp ground pepper
  • 1 clove garlic, crushed
  • 3 tbsp mustard of your choice
  • 1 tsp honey
  • 1 tsp ground (or grated) ginger
  • 6 lamb loin chops (3 each)

Mix the vegetable oil, pepper, garlic, mustard, honey and ginger in either a sealable container or bag. Add the lamb chops to the mixture and coat thoroughly. Allow to marinate for at least two hours in the fridge or chiller box.

When ready to cook, remove the chops from the marinade. Brush off any excess marinade from the surface of the chops.

Heat either your barbecue plate or grill plate to a medium-high heat. Cook the chops on both sides to your preference.

Your lamb chops with mustard crust are now ready to serve, perhaps with a green salad.

Pork Ribs with Mustard Tomato Glaze

These ribs are a great finger food to simply pick up and devour. If you wish to be a little more refined, they are good served with coleslaw and crusty bread.

Preparation time: 10 minutes

Cooking time: 10 minutes

The following quantities will serve two

  • 6 pork spare ribs
  • ½ cup tomato sauce
  • 1 tbsp brown sugar
  • 1 clove garlic, crushed
  • 2 tbsp mustard of your choice

Heat your barbecue plate or grill to a medium-high heat. When hot, place the pork ribs onto the hot surface.

Combine the tomato sauce, brown sugar, garlic and mustard in a small bowl. Brush the mustard mixture onto the uppermost side of the cooking ribs and then turn the ribs over. Brush the other side with the mustard glaze as well. Keep turning the pork ribs and brushing with the mustard glaze until the ribs are cooked to your liking.

Serve the ribs with either heaps of paper towels for sticky fingers or on a plate with a side of coleslaw and some chunks of crusty bread.



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Lynn Bain