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."
Watch video tips and tricks
light olive oil
salt and ground black pepper to taste
very thin flank steak
This was really tasty! Only marinated the beef about 30 minutes in the mixture and it was still awesome. We used white wine vinegar because I couldn't find sherry vinegar at my local store. Make sure you used SMOKED paprika - well worth the money. Serve with avocado like the picture shows. Will definitely be making again!
Loved this recipe although I couldn't find sherry vinegar anywhere. I used garlic red wine vinegar and added a little sherry for the flavor. It was excellent!
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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