California steak

Ingredients for 4 servings:

• 4 large beef steaks, approx. 200 g each
• 1 tbsp mustard, hot
• 3 tbsp tomato paste
• Salt
• 1 garlic clove(s)
• 1 tbsp soy sauce
• 4 tbsp olive oil
• 250 ml red wine
• ½ tsp oregano
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 10 minutes; Total time approx. 10 hours 20 minutes

Lightly pound the steaks with the heel of your hand. Place them side by side in a shallow dish. For the marinade, mix together the mustard, tomato paste, the peeled garlic clove crushed with salt, soy sauce, oil, red wine, oregano, and cayenne pepper. Pour the marinade over the steaks. Let it marinate for at least 10-12 hours. Remove the steaks and drain well. Grill under a preheated grill for 4-5 minutes on each side. Serve with corn kernels sautéed in butter (i.e., briefly tossed in the butter while heating) and French fries. Or with wholegrain rice and peas. Brussels sprouts also taste good with it. Or simply with baguettes and salad. To drink, choose a light, fine red wine or a bitter Pilsner beer. Tip: If you don’t want to throw away the marinade, you can pour it through a sieve, heat it up, thicken it with cornstarch, and season to taste. Now you have a spicy sauce to serve with your steaks. In the United States, many steaks are marinated for 24 hours to make them nice and spicy. Not everyone here is used to such heat. California steaks, however, are also delicious even if you leave them in the marinade for just 10 hours. And they taste best when grilled over a charcoal fire.