Grilled Spanish Mustard Beef Recipes

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GARLIC-MUSTARD-GRILLED BEEF SKEWERS



Garlic-Mustard-Grilled Beef Skewers image

Provided by Bobby Flay

Categories     Garlic     Mustard     Marinate     Low Carb     Beef Tenderloin     Summer     Grill/Barbecue

Yield Makes 6 servings

Number Of Ingredients 14

Garlic-mustard glaze
1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Grilled beef skewers
2 pounds beef tenderloin
Twelve 6-inch wooden skewers, soaked in cold water for 30 minutes

Steps:

  • For garlic-mustard glaze:
  • Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.
  • For grilled beef skewers:
  • 1. Heat your grill to high.
  • 2. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.
  • 3. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.
  • 4. Place the skewers on a platter and serve hot or at room temperature.

GRILLED SPANISH MUSTARD BEEF



Grilled Spanish Mustard Beef image

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.

Provided by Chef John

Categories     Spanish Recipes

Time 50m

Yield 4

Number Of Ingredients 7

¼ cup sherry vinegar
¼ cup light olive oil
2 tablespoons Dijon mustard
2 tablespoons smoked paprika
4 cloves garlic, minced
salt and ground black pepper to taste
2 pounds very thin flank steak

Steps:

  • 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.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 4.6 g, Cholesterol 54.6 mg, Fat 22.7 g, Fiber 0.8 g, Protein 28.3 g, SaturatedFat 5.5 g, Sodium 284.3 mg, Sugar 0.1 g

GRILLED SPANISH MUSTARD BEEF



Grilled Spanish Mustard Beef image

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.

Provided by Chef John

Categories     Spanish Recipes

Time 50m

Yield 4

Number Of Ingredients 7

¼ cup sherry vinegar
¼ cup light olive oil
2 tablespoons Dijon mustard
2 tablespoons smoked paprika
4 cloves garlic, minced
salt and ground black pepper to taste
2 pounds very thin flank steak

Steps:

  • 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.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 4.6 g, Cholesterol 54.6 mg, Fat 22.7 g, Fiber 0.8 g, Protein 28.3 g, SaturatedFat 5.5 g, Sodium 284.3 mg, Sugar 0.1 g

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