Mustard and tea leaves add flavor and keeps steak moist. My dad made this when we were young and everyone (including my mother) was saying 'Ewwww, yuck!' Well, after we tasted it we were literally begging for more! The tea and mustard make a delicious, flavorful crust which keeps the inside tender and juicy.

Donna

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • Rub a generous amount of salt over each steak. Spread a thick layer of mustard on each side of each steak. Sprinkle tea leaves over each steak until mustard is completely covered.

  • Cook the steaks on the preheated grill until desired degree of doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Cook's Note:

Tetley(R) or Lipton(R) tea bags are recommended.

Nutrition Facts

332 calories; protein 35.8g 72% DV; carbohydrates 0.8g; fat 20.5g 32% DV; cholesterol 116mg 39% DV; sodium 303.4mg 12% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/15/2015
When I saw this recipe I had to try it. It's one of those things that make me ask "what made this person come up with this recipe?" Anyway, the steak is very tasty and very juicy. However, the meat was not tender. We bought two steaks so the next one I'll tenderize with a mashed kiwi fruit for 20 minutes, followed by the mustard/tea coating. As per the recipe, which I followed to a "tea", I lightly oiled the grill but the coating still stuck to the grill. If I can get this work, I'll buy a bunch more of these steaks and stock them in the freezer for the summer. Apparently, this cut is to become the next IN meat cut, which means the price will rise. I served the steak with fresh green beans and Greek Oven Baked Fries both of which I also cooked on the grill. Regardless, thanks to Donna, the poster, for the recipe. Update: tenderizing with kiwi, which works for other cuts, didn't work enough with this. It was still very chewy. Read More
(3)

Most helpful critical review

Rating: 3 stars
06/08/2015
I made this steak for dinner last night and ultimately - we found the flavors a bit too sharp for our liking.Skirt steak is a tougher cut of meat so I do recommend tenderizing the steak before you cook it. I was intrigued by the idea of using tea leaves on the steak and although I think I would try it again - I wouldn't use mustard as the 'glue'. We like the flavor of steak but with this method all we could taste was mustard I'm afraid. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/15/2015
When I saw this recipe I had to try it. It's one of those things that make me ask "what made this person come up with this recipe?" Anyway, the steak is very tasty and very juicy. However, the meat was not tender. We bought two steaks so the next one I'll tenderize with a mashed kiwi fruit for 20 minutes, followed by the mustard/tea coating. As per the recipe, which I followed to a "tea", I lightly oiled the grill but the coating still stuck to the grill. If I can get this work, I'll buy a bunch more of these steaks and stock them in the freezer for the summer. Apparently, this cut is to become the next IN meat cut, which means the price will rise. I served the steak with fresh green beans and Greek Oven Baked Fries both of which I also cooked on the grill. Regardless, thanks to Donna, the poster, for the recipe. Update: tenderizing with kiwi, which works for other cuts, didn't work enough with this. It was still very chewy. Read More
(3)
Rating: 3 stars
06/08/2015
I made this steak for dinner last night and ultimately - we found the flavors a bit too sharp for our liking.Skirt steak is a tougher cut of meat so I do recommend tenderizing the steak before you cook it. I was intrigued by the idea of using tea leaves on the steak and although I think I would try it again - I wouldn't use mustard as the 'glue'. We like the flavor of steak but with this method all we could taste was mustard I'm afraid. Read More