- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- ¼ cup sherry vinegar
- ¼ 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
