- 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.
04/08/2018
recipepes.com
Grilled Spanish Mustard Beef, recipe
PT15M
PT1H
5
455 calories
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