Pastrami-Style Steak with Mustard Mayo and Sauerkraut Recipe

Introduction

This pastrami-style steak with mustard mayo is a flavorful twist on a classic steak dinner. Juicy sirloin or ribeye steaks are cooked to perfection and paired with tangy sauerkraut and a sharp mustard mayonnaise. It’s a simple yet impressive meal that’s perfect for any occasion.

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 generously 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 nut brown color.
4. Step 4: Place the steaks in the pan and cook for 1-2 minutes on one side. Turn the steaks and cook for another 1-2 minutes. Continue turning every 1-2 minutes for a total cooking time of 6-7 minutes for rare, 8-9 minutes for medium-rare, or 10 minutes for medium.
5. Step 5: Transfer the steaks to a board and leave them to rest while you prepare the sauerkraut.
6. Step 6: Add the sauerkraut to the pan with the steak juices and cook for 3-4 minutes until heated through and browned slightly.
7. Step 7: Serve the steaks with the warmed sauerkraut and the mustard mayonnaise on the side. Alternatively, spoon the sauerkraut over the steaks before serving.

Tips & Variations

• Use good quality unsalted butter for a richer flavor and better browning.
• If you prefer, swap English mustard for Dijon mustard for a smoother taste.
• For an extra kick, add a pinch of smoked paprika to the steak seasoning.
• Serve with crusty bread or roast potatoes to make it a fuller meal.

Storage

Store leftover cooked steak and sauerkraut in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave to avoid overcooking the steak. The mustard mayo is best made fresh but can be kept in the fridge for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak?

Yes, ribeye and sirloin work best due to their tenderness, but you can use other cuts like rump or striploin. Adjust cooking times as needed to your preferred doneness.

What if I don’t have sauerkraut?

If sauerkraut isn’t available, you can substitute with sautéed cabbage or pickled red onions for a similar tangy contrast.

Pastrami-Style Steak with Mustard Mayo and Sauerkraut Recipe

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★★★★★

4.4 from 144 reviews

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

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Description

This Pastrami-style steak with mustard mayo recipe delivers a flavorful twist on classic steak dinner. Juicy sirloin or ribeye steaks are pan-seared to perfection with butter and oil, then served alongside browned sauerkraut cooked in the steak’s savory juices. A tangy mustard-mayo sauce complements the dish, making it hearty and delicious with a nod to pastrami flavors.

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Ingredients

Scale 1x2x3x

For the Mustard Mayo

• 2 tbsp mayonnaise
• 2 tsp English mustard

For the Steak and Sauerkraut

• 2 x 250g sirloin or ribeye steaks
• Sunflower or vegetable oil, for drizzling
• 50g butter
• 150g sauerkraut

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Instructions

1. Prepare the Mustard Mayo: In a small bowl, mix together the mayonnaise and English mustard until fully combined. Set this sauce aside to be served with the steak.
2. Season the Steaks: Lightly season both sides of the sirloin or ribeye steaks with salt and pepper or your preferred seasoning.
3. Heat the Pan: Drizzle a small amount of sunflower or vegetable oil into a large frying pan and add the butter. Heat over high heat until the butter is sizzling and has turned a nutty brown color, indicating it is hot and ready for cooking.
4. Cook the Steaks: Place the steaks in the hot pan and cook for 1-2 minutes on one side. Flip and cook for another 1-2 minutes on the other side. Continue to turn the steaks periodically, cooking for a total time of 6-7 minutes for rare, 8-9 minutes for medium-rare, or about 10 minutes for medium. This turning technique helps the steaks cook evenly and develop a uniform crust.
5. Rest the Steaks: Once cooked to your desired doneness, transfer the steaks to a cutting board or plate and allow them to rest for a few minutes to retain their juices.
6. Cook the Sauerkraut: Using the same pan with the steak drippings, add the sauerkraut and cook for 3-4 minutes, stirring occasionally. Allow it to brown slightly and heat through, absorbing the flavorful steak juices.
7. Serve: Plate the steaks with the warmed sauerkraut on the side or spooned over the top. Add a dollop of the mustard mayo alongside for dipping or spreading. Enjoy your pastrami-style steak meal!

Notes

• Adjust cooking times based on steak thickness and preferred doneness.
• Resting the steak is crucial for juicy results.
• Sauerkraut adds a tangy, savory note typical of pastrami flavors.
• Use a heavy-based frying pan for best even heat distribution.
• English mustard can be substituted with Dijon mustard for a milder taste.

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

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