Some ingredients mixed judiciously can transform an ordinary dish into a pure delight. This recipe proves it. You can choose between several cuts of meat: sirloin steak, sirloin, fillet-cons, and sirloin.

4 sirloin steaks 250-310 g cut 1 inch thick

40g (1 / 4 cups) English mustard powder

60 ml (1 / 4 cup) Worcestershire sauce

1 large lemon

Coarse salt or sea salt and freshly ground white pepper

Put the steaks in a large plate and sprinkle with 2 tablespoons mustard. Pat the steaks with the back of a fork to distribute the mustard evenly. Sprinkle again with 2 tablespoons Worcestershire sauce and squeeze half a lemon evenly over the meat. Pat again. Add salt and pepper. Turn the steaks over and repeat with remaining ingredients. Marinate the steaks for 15-20 minutes while the grill heats.

Preheat grill to high.

When grill is ready, brush and oil the grill. Place steaks on hot grill and grill 4 to 6 minutes per side for medium-rare steak. Return to the pliers. Do not rotate the meat on the grill, because the mustard mixture come off the meat. Put the steaks on a plate and let stand 3 minutes.

Cut into thin slices. Let stand for the slices of meat in the cooking juices 1 to 2 minutes before serving.