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At a glance
Main Ingredient
Cooking Method
6 to 8

1 tablespoon coarse ground black pepper
2 pounds boneless sirloin, round or shoulder steak
1 teaspoon powdered mustard
1 teaspoon warm water
1/3 cup lemon juice
2 tablespoons cider vinegar
1/3 cup catsup
¼ cup salad oil
1 tablespoon brown sugar
2 teaspoons onion powder
1 teaspoon salt
½ teaspoon garlic powder


With the back of a spoon press black pepper into both sides of steak. Place steak in a snug-fitting glass, enamel or stainless steel pan. In a small saucepan combine mustard with water; let stand for 10 minutes. Add remaining ingredients; mix well. Bring to the boiling point; remove from heat and cool. Pour over steak, turning steak to coat bother sides with marinade. Cover and refrigerate for 24 hours. Remove steak from marinade; reserve marinade. Place steak in a pan on a rack under a hot broiler or over hot charcoal; grill under steak is done as desired, 10 to 12 minutes on each side for medium, brushing occasionally with reserved marinade.