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.”
- 1/4 cup sherry vinegar
- 1/4 cup light olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons smoked paprika
- 4 cloves garlic, minced (optional)
- salt and ground black pepper to taste
- 2 pounds very thin flank steak
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- 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.