It hasn't been so warm the last week, but the sunny days have lured us outside nonetheless and tempted us to the grill. I really liked this simple steak preparation with spicy mustard. I used a chili pepper spiked mustard that we have, but a regular spicy brown mustard would work as well - use something grainy if you have it, and add a dash of cayenne or chili powder if you like. The steak, of course, comes from our share of a grass-fed cow from Freeman Farm. Leftovers makes nice steak sandwiches the next day.
Chili powder or cayenne (optional)
Salt (coarse salt if you have it)
Freshly ground pepper
Take the steak(s) out of the fridge about an hour before you plan to cook it (or any amount of time you have, up to an hour). Pat it dry and place it on a plate. Spread both sides with mustard, about 1/2 tsp for each person's serving. Add a dash of chili powder or ground cayenne if you'd like a little extra chili pepper kick. Sprinkle both sides generously with salt and add a bit of freshly ground pepper. Let sit until ready to grill.
Grill the steak over high heat, 4-5 minutes a side for medium rare. Let it rest for a few minutes when done, then serve hot.