Showing posts with label spanish. Show all posts
Showing posts with label spanish. Show all posts
Sunday, January 26, 2014
Grilled Spanish Mustard Beef Doesnt Have a Ring to It
When people ask me if Im ever afraid of running out of recipes to film, I usually joke that new recipes arent the problem, its running out of things to call them thats the real fear. Take this horribly named Spanish mustard beef for example. Least poetic name, ever.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). Im calling it Spanish mustard since I spiked the Dijon with a couple of my favorite ingredients of all time – smoked paprika and sherry vinegar.
Be sure to go find the real stuff (that it comes from Spain is one clue). If your marinade is only going to have a couple ingredients, you better make sure youre using top shelf stuff. The other two keys to this recipe are as follows: only let the meat marinate for about an hour, otherwise it may start to "cook" in the acid; and be sure to build a very hot fire.Since this is a wet rub, we need the meat to sear and caramelize, not to steam in its own juices. After successfully grilling and slicing thin, against the grain, this can be eaten in hundreds of ways; all delicious. Youll see my tortilla delivery system, but everything from paper-thin rice paper wrappers to thick slices of grilled bread would be perfect.
This is also a fantastic marinade for thin-cut pork shoulder chops, or any of your favorite chicken parts. By the way, while youre grilling, sipping on a cold beer, or sangria, try and think of a better name. Enjoy!
Ingredients:
2 pounds thin sliced beef (any thin flap meat, skirt steak, flank steak, round steak, etc.
2 tablespoons Dijon
2 tablespoons smoked paprika
4 cloves minced, crushed garlic, optional
1/4 cup sherry vinegar
1/4 cup light olive oil
salt and freshly ground black pepper to tastes
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