10 ounces canned anchovies, drained and patted dry
6 tablespoons whole grain mustard
4 tablespoons fresh crushed garlic
4 tablespoons olive oil
Freshly ground pepper
Puree the anchovy, mustard, and garlic in food processor or blender, to form a paste then blend in the olive oil in a stream. Grind some pepper onto the steaks. Rub the steak thoroughly with the marinade and let the steaks marinate in the refrigerator for 2 days. Grill the steaks to desired temperature.