Ingredients:
3-4 tablespoons mesquite honey
2 tablespoons Dijon mustard
1 tablespoon butter, softened
1 teaspoon cayenne pepper
1 2 inch knob fresh ginger, grated
3-4 tablespoons mesquite honey
2 tablespoons Dijon mustard
1 tablespoon butter, softened
1 teaspoon cayenne pepper
1 2 inch knob fresh ginger, grated
Directions:
In a small bowl, whisk together all ingredients. Brush on to both sides of raw meat*, grill as desired.
* We used it on a 1 1/2 lb flank steak, but I think it would be good on chicken or pork as well.
My thoughts:
I apologize for the picture, sauces and strips of meat are not the most photogenic of subjects but I just had to share this basting sauce. I am not a fan of sweet main dishes at all but I had heard about basting steak with honey and it sounded kind of good so I had to try it. Adding the mustard and ginger tempers the sweetness of the honey and adds a spicy, caramelized flavor to the meat while sealing in the juices .
Ooh! I’ve tried a honey/ dijon mustard blend on pork but never beef! The cayenne pepper and ginger are intriguing. Did you enjoy it?
I love honey and mustard together – on steak it sounds great!
Rachel, the pic looks fantastic, and the sauce sounds delicious.
I tried this on venison with a little balsamic vinegar added to the marinade. It was one of the best roasts I’ve ever eaten!
Sounds so tasty!