Pear Honey Maple Mustard Glazed Steak

Marinated Steak

We don’t have red meats on a regular basis. Last night, it was a treat. I may have bought enough meat to feed six people — so, it should be fun trying to incorporate beef for the next meals. Normally, I just season the steaks with salt, pepper, then add barbecue sauce. Last night, armed with several teaspoons, I was on a mission to create something that is not on a recipe. Taste, taste, taste!

1/4 cup Burgundy cooking wine
1 tbsp red wine vinegar
Olive oil, brush lightly onto steaks
Marjoram — I didn’t measure, but it was roughly close to one big tablespoon
Salt and pepper


For the vegetables, I warmed up the wok really good prior to adding oil to season it. Here is the ingredient list for my veggies:

2 Potatoes, sliced — here, I’ve used Yukon gold potatoes
2 Carrots, peeled and sliced
Salt, pepper to taste

Potatoes take the longest to cook. So, while my steaks are being bathed for a very long time (say at least an hour?), I worked on stir frying the potatoes, adding seasoning salt, pepper and tarragon as I go along. Once the potatoes are tender, add carrots and keep stir-frying.

I set aside the potatoes and carrots in a bowl. Now, I start working with bell peppers.

2 bell peppers, de-seeded and sliced -> My way of doing it: lay the bell pepper horizontally down, make incisions at the top (a square) to remove the stem and knock the seeds out.
Sugar and cinnamon
Two tablespoons of white Chardonnay

In the same wok, I added bell peppers, followed by Chardonnay and sugar/cinnamon. Cook until bell peppers are limp/soft.

I cooked the steaks last. My man likes his medium to medium well. So, I covered the wok and cooked it for roughly 5 to 7 minutes on moderate heat. Meat thermometer was not used; I merely use a ‘palm test’. If you were to clench your hand into a fist without tucking your fingers away, the pinky against the palm’s texture is rare-like. The index finger against the thickest part of your palm would feel closest to well done.

Once the steaks are close to being the level of rare or well-done desired, honey maple mustard and pear spread are spread over both sides of the steak to create a glaze, in lieu of the regular barbecue sauce. It’s sweet and it’s a refreshing once-in-a-while treat.

We ended up sharing this steak; keeping the other for tomorrow’s stir fries or steak chili.

Steak, potatoes, carrots and bell peppers

1 thought on “Pear Honey Maple Mustard Glazed Steak”

  1. Pingback: Steak Pizzaiola or Bistecca Alla Pizzaiola « jovinacooksitalian

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