Pastrami-Style Steak with Mustard Mayo and Sauerkraut Recipe

ByJake Silas
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Introduction

This Pastrami-style steak with mustard mayo is a delicious twist on a classic steak dinner. Featuring tender sirloin or ribeye steaks paired with tangy sauerkraut and a creamy mustard sauce, it’s an easy recipe that brings bold flavors to your plate.

The image shows slices of medium-rare steak on a wooden cutting board, with a visible charred outer layer and pink inner layer in each slice. The steak is cut into about ten pieces, with a thick, caramelized fat edge on one side. Coarse salt crystals are sprinkled on the meat. A sharp knife with a wooden handle rests on the board near the steak. On the bottom right of the cutting board, there is a small white bowl filled with a yellow creamy sauce, with a spoon inside. To the right, on a white marbled surface, is a jar with some of the same yellow sauce and part of a white bowl with shredded light-colored food visible. photo taken with an iphone --ar 4:5 --v 7

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. Drizzle a little oil into a large frying pan and add the butter. Heat over high until the butter is sizzling and turning a nut brown color.
  3. Step 3: Place the steaks in the pan and cook for 1-2 minutes on one side. Turn the steaks and continue turning 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. This helps the steaks cook evenly and develop a uniform crust.
  4. Step 4: When cooked to your liking, transfer the steaks to a board and let them rest while you finish the sauerkraut.
  5. Step 5: Add the sauerkraut to the pan with the steak juices and cook for 3-4 minutes, stirring occasionally, until heated through and browned.
  6. Step 6: Serve the steaks alongside the sauerkraut and mustard mayo, or spoon the sauerkraut over the steaks for a flavorful finish.

Tips & Variations

  • Use Dijon mustard for a slightly milder, smoother mustard mayo.
  • Swap sauerkraut with sautéed cabbage or kimchi for different tangy flavors.
  • Let the steaks rest for at least 5 minutes to keep them juicy and tender.

Storage

Store leftover cooked steaks and sauerkraut in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to preserve tenderness. The mustard mayo is best fresh but can be kept refrigerated for 1-2 days.

How to Serve

A wooden cutting board holds a sliced steak cooked to medium-rare with a dark brown crust and pink center, some pieces showing marbled fat. The steak is cut into uneven strips and arranged casually on the board. Large grains of salt scatter over the meat. A small white bowl with a silver spoon contains a creamy yellow mustard sauce placed to the right of the steak. Next to the bowl there is a small jar of mustard and a white bowl with pale shredded cabbage. A knife with a wooden handle rests on the top left corner of the cutting board. All items are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can use ribeye, sirloin, or even rump steak. Just adjust cooking times based on thickness and preferred doneness.

What if I don’t have English mustard?

Dijon mustard is a good substitute and will give a similar tangy flavor to the mayo sauce. You can also use wholegrain mustard for added texture.

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Pastrami-Style Steak with Mustard Mayo and Sauerkraut Recipe

★★★★★

4.8 from 103 reviews
  • Author: Jake
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
Print Recipe

Description

This Pastrami-style steak with mustard mayo recipe features perfectly seared sirloin or ribeye steaks served alongside flavorful browned sauerkraut and a tangy mustard mayonnaise. The steaks are pan-fried to your preferred doneness with butter and oil to create a uniform crust, while the sauerkraut absorbs the savory steak juices. A quick and delicious meal with a bold, hearty taste.

Ingredients

Scale

Steak and Seasoning

  • 2 x 250g sirloin or ribeye steaks
  • Sunflower or vegetable oil, for drizzling
  • 50g butter
  • Salt and freshly ground black pepper, to season

Mustard Mayo

  • 2 tbsp mayonnaise
  • 2 tsp English mustard

Sauerkraut

  • 150g sauerkraut

Instructions

  1. Prepare the mustard mayo: In a small bowl, mix together 2 tablespoons of mayonnaise with 2 teaspoons of English mustard until smooth. Set aside for serving later.
  2. Season the steaks: Pat the steaks dry and season generously with salt and freshly ground black pepper on both sides to enhance flavor.
  3. Heat the pan and oil: Place a large frying pan over high heat. Add a drizzle of sunflower or vegetable oil and 50 grams of butter. Heat until the butter is sizzling and turning a nut brown color, which indicates it is ready for the steaks.
  4. Cook the steaks: Lay the steaks in the hot pan and cook for 1-2 minutes on one side. Turn the steaks and cook for another 1-2 minutes. Continue turning them 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. This method ensures even cooking and builds a uniform, flavorful crust.
  5. Rest the steaks: Transfer the cooked steaks to a board and let them rest for a few minutes to allow the juices to redistribute and keep the meat tender.
  6. Prepare the sauerkraut: While the steaks rest, add the sauerkraut to the same frying pan with the steak juices. Cook for 3-4 minutes over medium heat until the sauerkraut is heated through and slightly browned, absorbing the rich flavors left in the pan.
  7. Serve: Plate the steaks with the browned sauerkraut on the side or spooned over the top. Serve with the prepared mustard mayonnaise alongside for dipping.

Notes

  • Use sirloin or ribeye steaks for tender, flavorful results.
  • Adjust cooking times according to steak thickness and preferred doneness.
  • Resting steaks is important to keep them juicy.
  • Sauerkraut adds an acidic contrast that complements the richness of the meat and butter.
  • English mustard gives the mayo a sharp, tangy kick enhancing the overall flavor profile.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: British

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

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