Diablo Steaks

This oldie was probably a Family Circle or Woman's Day recipe from long ago and is a colorful and tasty change when grilling or broiling steak. The golden mustard-y tops are colorfully swirled - you know right away it's a new treat.

The British love mustard with roast beef and steak, and with good reason. I'm not a major mustard lover- I like it, not love it...but do enjoy this quick spin on steak now and then.

For 4 steaks, use boneless chuck steaks, about 1-1/2" thick. Pierce both sides of steaks several times. Place in a shallow baking dish or a zipper bag and add 1 cup thin bottled French dressing - the oil type, not pink or creamy. I always used Kraft Miracle French, which, sadly is now ancient history. Try using Catalina thinned with 1/4 c oil and 1/8 c vinegar. Cover and marinate 8 hours or overnight.

To cook, slash edge of steak so they won't curl, if there's any fat on them at all. If broiling, place foil on the pan. Broil or grill 4" from flame about 6-9 min per side depending on how you like them done. While they're cooking, mix 2 TB prepared yellow mustard- plain old 'hot-dog' mustard - with 2 TB softened butter. After you turn the steaks, spread it on them and continue cooking. If you're broiling, the flame will cook the mustard a bit. If grilling, you'll want to flip it back over for a couple minutes to sear in the mustard, just before they're done. Unfortunately, that may spoil the pretty swirly effect, but it will still taste fine. This is one time I almost prefer broiling. ( does anyone broil anymore? I think grills have made a big change in how often we broil.