Photo by: Mark Lund for Parade
“We’re not a sit-down dinner kind of band. We serve the food in the middle of a big table, and everyone kinda just goes at it family-style. That’s how we roll.”
To read Adam's Sunday Dinner interview, click here.
ingredients: Add all to shopping list
4 rib eye steaks
For the marinade:
1 cup Dijon mustard
½ cup honey
Salt, to taste
Generous splash of Worcestershire
At a glance:
40 min (includes chilling time for marinade)
1. Mix marinade ingredients in a bowl. Refrigerate, covered, 30 minutes.
Preheat grill or grill pan to medium-high.
Remove chilled marinade from refrigerator; coat steaks. Grill over medium-high, about 4 minutes each side for medium-rare. Serve steaks whole or, for a large group, slice steaks very thin and arrange on a platter so people can help themselves.
- “I like to add a lot of honey, because when it chars over the heat, it gets toasty and smoky and just awesome.”
- ”Serve with fingerling potatoes drizzled with olive oil and sprinkled with thyme, salt, and pepper. Just throw them in the oven after you make the marinade. They turn this into one of my favorite, most hearty, yummy meals.”
Serves: 4. Per serving: 470 calories, 12g carbs, 46g protein, 25g fat, 190mg cholesterol, 540mg sodium, 0g fiber