Despite its awkward name, this quick and user-friendly wet rub managed to flavor some asada carne I grilled recently (yes, that’s an exaggeration). I call it Spanish mustard because I sprinkle Dijon with some of my all-time favorite ingredients: smoked paprika and sherry vinegar. You can use any thin flank steak (flap steak, skirt steak, round steak) instead of the wing steak.
. ¼ cup sherry vinegar
. ¼ cup light olive oil
. 2 tablespoons Dijon mustard
. 2 tablespoons smoked paprika
. 4 garlic cloves, minced (optional)
. salt and ground black pepper to taste
. 2 pounds of very thin rib steak
Heat an outdoor grill to high heat, and lightly grate oil.
Whisk sherry vinegar, olive oil, mustard, paprika, garlic, salt and pepper together in a large bowl. Place the steak in the marinade and turn to coat. Marinate at room temperature for 30 minutes.
Cook the steak on the preheated grill, turning once, until browned on each side, the steak is firm, and 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 the steak to a plate and let rest for 5 to 10 minutes before slicing.