It reached 100 degrees F. today. That’s pretty hot if you ask me. So why not celebrate the head buy firing up the grill. Tonight I did a basic chuck roast cut in half (to keep the cook time down thus not burning the outside) with a horseradish mustard glaze.
Horseradish Mustard Glaze
- Two heaping tablespoons of jarred coarse horseradish.
- ~1/3 cup of Dijon mustard.
- Pinch of sea salt
- Fresh ground black pepper to taste.
Similar to what I did last night with the chicken, I salt and peppered the steak to start. Once the meat got over half way done, I coated it with the mustard glaze. It turned out great. I’m not a huge mustard fan but I really liked this.
At the end ready to take them off.
The pictures are washed out due to the sunlight but trust me, they’re mustard yellow.