Rating: 4.5 stars
37 Ratings
  • 5 star values: 26
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat, and lightly oil the grate.

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  • Whisk sherry vinegar, olive oil, mustard, paprika, garlic, salt, and pepper together in a large bowl. Place steak in marinade and turn to coat. Marinate at room temperature for 30 minutes.

  • Cook steak on the preheated grill, turning once, until each side is browned, steak is beginning to firm, and is hot and slightly pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest for 5 to 10 minutes before slicing.

Cook's Note:

You can use any thin flap meat, skirt steak, or round steak instead of the flank steak.

Nutrition Facts

338 calories; protein 28.3g; carbohydrates 4.6g; fat 22.7g; cholesterol 54.6mg; sodium 284.3mg. Full Nutrition
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