Adapted from a recipe on Epicurious. I used spicy brown mustard instead of dijon, because that’s what was in the fridge. I didn’t want to waste a lemon, so I used all of the zest and juice.
- 1/4 cup olive oil
- Juice of one lemon
- 8 large garlic cloves
- 2 tablespoons spicy brown mustard
- 1 sprig chopped fresh rosemary (I picked from my garden)
- Zest of one lemon
Puree in food processor. Smother a top round steak in glass baking dish. Let marinade for several hours in the fridge. Broil to your liking! Let rest a good 10 minutes. Slice on a bias and serve with salad, potatoes – whatever!
Note: Make sure to properly season the steak with salt and pepper as well. This smelled amazing while it was cooking.