I followed the recipe exactly with the exception of using Grey Poupon deli mustard instead of Dijon. I marinated it for about 10 hours and turned it every few hours. I broiled it in a gas bottom broiler about 4 inches from the heat source, 7 minutes each side and letting it rest for 15 min before slicing. The meat came out medium/medium-rare. I had a fairly thin cut of meat(on one side) so cooking time may vary. Once side of the meat was a little thinner so I served that right away as is, sliced against the grain. I saved the thicker portion for leftovers so it would allow for re-heating and not be over-done. I made quesadillas for lunch the next day.
I liked the flavor, but it was a little mild on its own. (I tend to over-seaon though). It was better the next day because the mild flavor mixed well with the quesadilla ingredients. I think next time I will marinate longer and maybe just plan to make fajitas the first night. Definetly worth try!
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I followed the recipe exactly with the exception of using Grey Poupon deli mustard instead of...