Fire Day Friday: Mustard Crusted Top Sirloin

I knew I had created something special when I overheard Chris in the other room, as I was taking pictures, exclaim:  "Wow, the potatoes are really good."  2 clicks of the camera later, I hear - "Oh, man, these green beans are good too."  2 clicks of the camera later, I hear - "Oh my god the steak is amazing, and so tender!  Mmmmmmmm!!!"



(YAY!!)  I love hearing that!!!  Nothing better then being patted on the back for something you created in the kitchen... or in this case... on the grill!!  Honestly, the steak was so good, there was no need for any type of seasoning or sauce after it hit our plates.  I didn't get as great of a sear on the outside as I would have liked - a better sear would have gave me more of the crust I was looking for - but it was cooked perfectly otherwise!!  And Chris was right, it was really tender and very flavorful!

In a small bowl, mix together the Dijon, olive oil, lemon juice, rosemary, and thyme until well combined.  Season both sides of the steak with salt and pepper.  Slather the sauce over both sides of the meat and allow to marinate in the refrigerator for 4-6 hours.