I usually prefer to buy a good steak and just grill it with salt and pepper, but thought I’d try this Grilled Steak Diable from Canadian Living’s The Barbecue Collection, which calls for overnight marination of a thick sirloin. It turned out well, although most of the mustard-pepper crust stayed on the grill instead of the steak!

People who are sensitive to or allergic to sulfites need to be careful with red wine. My husband can tolerate wines with a sulfite content of 10 parts-per-million (ppm) or less. The LCBO’s Vintages catalogue and website list the sulfite content in their organic wines. To avoid additives and preservatives in this recipe, make sure your Dijon does not contain white wine, colour, sulfites or sodium benzoate. I served the steak with sauteed corn and grilled vegetables.

Grilled Steak Diable


1 lb. beef sirloin steak, 1-1/2 inches thick

2 sprigs fresh thyme

1 clove garlic, crushed

1 bay leaf, broken into pieces

1/4 cup dry red wine

4 tsp olive oil

4 tsp black peppercorns

4 tsp Dijon mustard

sea salt


In large dish or resealable bag, combine steak, thyme, garlic and bay leaf. Whisk wine with oil and pour over steak, turning to coat. Marinate, refrigerated, overnight or up to one day, turning a few times. Bring to room temperature. Coarsely crush peppercorns. Remove steak from marinade and pat dry. Brush mustard all over steak; sprinkle with peppercorns, pressing to adhere. Grill, covered, on greased grill over medium-high heat, turning once, until desired doneness, about 10 minutes for rare or 13 minutes for medium-rare. Transfer to cutting board, tent with foil and let stand for 5-10 minutes before slicing thinly across the grain. Season with sea salt to taste. Serves 2-3.

From Canadian Living’s The Barbecue Collection