I first learned this recipe from a Bishop I had growing up. It produces quite a good steak despite the unconventional ingredients.
Served with roasted potatoes and roasted asparagus.
About 40 minutes before serving, start the potatoes: heat the oven to 425°F. Cut the potatoes into bite-size pieces, toss with the olive oil, salt and pepper, and roast for 25–30 minutes until golden, turning once. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
Rub a generous amount of salt all over the steak
Coat the entire steak with ground mustard
Pour Tabasco Sauce onto both sides of the steak, don't be afraid to put more on than you think you might otherwise be comfortable with the salt will cancel out a lot of the spice while grilling.
About 12 minutes before serving, snap the woody ends off the asparagus, toss with the olive oil and salt, and roast at 425°F (or pan-fry) for 8–10 minutes. Squeeze over the lemon.
Grill over low heat until steak is cooked to your preference.