Recipe by Chef John
"Despite the awkward name, this fast and user-friendly wet rub did a fine job flavoring some carne asada I grilled recently (yes, that was redundant). I'm calling it Spanish mustard since I spiked the Dijon with a couple of my favorite ingredients of all time: smoked paprika and sherry vinegar. You can use any thin flap meat (flap steak, skirt steak, round steak) instead of the flank steak."
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light olive oil
salt and ground black pepper to taste
very thin flank steak
Loved this recipe, beautiful flavour, and better yet a new family favourite!
Just tried this. It is excellent, not overwhelming marinade. I wanted more kick so I added "Christmas mix" afterwards. Made my first marinade, thank you for the great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Spanish Mustard Beef
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 204
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