Pastrami-Style Steak with Mustard Mayo and Sauerkraut Recipe

Introduction

This pastrami-style steak with mustard mayo is a quick and flavorful twist on a classic steak dinner. The combination of tangy sauerkraut and zesty mustard mayo brings a delicious contrast to tender, juicy sirloin or ribeye steaks. It’s perfect for an easy weekend meal with a gourmet touch.

Ingredients

• 2 tbsp mayonnaise
• 2 tsp English mustard
• 2 x 250g sirloin or ribeye steaks
• Sunflower or vegetable oil, for drizzling
• 50g butter
• 150g sauerkraut

Instructions

1. Step 1: Mix the mayonnaise with the English mustard in a small bowl and set aside.
2. Step 2: Season the steaks with salt and pepper on both sides.
3. Step 3: Heat a drizzle of oil and the butter in a large frying pan over high heat until the butter is sizzling and turning a nutty brown color.
4. Step 4: Place the steaks in the pan and cook for 1-2 minutes on one side. Turn them once and cook for another 1-2 minutes. Continue turning the steaks every 1-2 minutes for a total of 6-7 minutes for rare, 8-9 minutes for medium-rare, or about 10 minutes for medium doneness. This helps build a uniform crust and cooks the steaks evenly.
5. Step 5: Transfer the steaks to a board and leave them to rest while you finish the sauerkraut.
6. Step 6: Add the sauerkraut to the pan with the steak juices and cook for 3-4 minutes until warmed through and slightly browned.
7. Step 7: Serve the steaks alongside the sauerkraut and mustard mayo, or spoon the sauerkraut over the steaks before serving.

Tips & Variations

• For extra flavor, rub the steaks with smoked paprika or ground coriander before cooking.
• Use Dijon mustard if you prefer a milder, creamier mustard mayo.
• Try serving with crusty bread or boiled potatoes to soak up the pan juices.
• If you like your steak more well done, adjust cooking time accordingly but avoid overcooking to keep them tender.

Storage

Store any leftover steak and sauerkraut in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to avoid drying out the steak. The mustard mayo is best made fresh but can be kept refrigerated for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, other cuts like rump or fillet can be used, but cooking times may vary slightly depending on thickness and fat content.

What does turning the steak frequently do?

Turning the steak every 1-2 minutes helps cook it evenly and develop a consistent, flavorful crust without burning one side.

Pastrami-Style Steak with Mustard Mayo and Sauerkraut Recipe

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★★★★★

4.9 from 69 reviews

• Author: Ben
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

This Pastrami-style steak recipe features beautifully seared sirloin or ribeye steaks cooked to your preferred doneness, paired with tangy sauerkraut cooked in the steak’s flavorful juices, and served alongside a zesty mustard mayonnaise. The combination delivers a rich, savory experience reminiscent of classic pastrami flavors with a fresh homemade touch.

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Ingredients

Scale 1x2x3x

For the Mustard Mayo

• 2 tbsp mayonnaise
• 2 tsp English mustard

For the Steak

• 2 x 250g sirloin or ribeye steaks
• Sunflower or vegetable oil, for drizzling
• 50g butter

For the Side

• 150g sauerkraut

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Instructions

1. Prepare the Mustard Mayo: In a small bowl, mix together the mayonnaise and English mustard until well combined. Set aside to allow the flavors to meld while you cook the steaks.
2. Season the Steaks: Lightly season the sirloin or ribeye steaks with salt and pepper or your preferred seasoning to enhance their natural flavor.
3. Heat the Pan: Drizzle a small amount of sunflower or vegetable oil into a large frying pan and add the butter. Heat the pan over high heat until the mixture is sizzling and the butter turns a nutty brown color, indicating it is ready for the steaks.
4. Cook the Steaks: Place the steaks in the hot pan and cook for 1-2 minutes on one side, then turn and cook for another 1-2 minutes. Continue turning the steaks every 1-2 minutes to help them cook evenly and develop a uniform, flavorful crust. Cook for a total of 6-7 minutes for rare, 8-9 minutes for medium-rare, or about 10 minutes for medium doneness.
5. Rest the Steaks: Once the steaks are cooked to your liking, transfer them to a cutting board and leave them to rest. This step allows the juices to redistribute, ensuring a tender, juicy steak.
6. Cook the Sauerkraut: While the steaks rest, add the sauerkraut to the same pan with the sticky steak juices. Cook for 3-4 minutes over medium heat until heated through and slightly browned, absorbing the rich flavors from the pan.
7. Serve: Plate the steaks alongside the browned sauerkraut and serve the mustard mayo on the side. Alternatively, spoon the sauerkraut over the steaks for a delicious pastrami-style presentation.

Notes

• Use sirloin or ribeye steaks for the best flavor and texture.
• Turning the steaks frequently helps develop an even crust and prevents overcooking on one side.
• Resting the steaks is crucial for juicy, tender results.
• You can adjust the mustard mayo quantities to taste or add a squeeze of lemon for extra tang.
• Ensure the pan is hot enough before adding the steaks to get a good sear.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: pastrami style steak, mustard mayo, sirloin steak, ribeye steak, sauerkraut, pan-fried steak, easy steak recipe, savory steak dish