KANSAS! 3rd issue 1991
¼ c. softened butter
1 tsp. marjoram
1 tsp. basil
1 tsp. thyme
1 tsp. black pepper, coarsely ground
4- 1/2lb. sirloin strip, cut 2 inches thick
6 Tbsp. Dijon mustard
2 Tbsp. fresh chopped tarragon
2 ½ Tbsp fresh, chopped parsley
2 Tbsp. fresh, chopped chives
Combine butter, marjoram, basil, thyme and pepper. Cut ½" slit into steak every 1 ½ inches. Fill the cuts with herb butter. Save the remainder of the butter for later.
Coat both sides of the steak with mustard. Marinate for 1 hour. Remove from refrigerator at least 30 minutes before cooking.
Place steak, herb butter side down, on rack in broiling pan for eight minutes under broiler. Turn steak and broil three more minutes. Mix tarragon, parsley and chives and place on steak. Return to broiler for four more minutes. Place dabs of butter mixture on steak before service. Serve with Béarnaise Sauce if desired. Serves 6-8.