Are you able to eat a steak together with your palms? You’ll be able to when it’s our Smoky Mustard Flank Steak. Sliced and served in tortilla shells, it’s a enjoyable finger-food meal match for a hungry household.
Whereas the Dijon mustard provides some savoury flavour, the addition of honey and orange juice focus provides some sweetness. Along with the smoky flavour contributed by the grill, the additional smoky character comes from the chipotle pepper sauce, which provides warmth in addition to depth.
SMOKY MUSTARD FLANK STEAK
This lean however flavourful lower of beef is greatest grilled to uncommon or medium uncommon. It should be sliced very thinly for max tenderness.
1/4 cup (50 mL) Dijon mustard 1/4 cup (50 mL) honey
2 tbsp (25 mL) thawed frozen orange juice focus
2 tbsp (25 mL) water
1 tbsp (15 mL) chipotle pepper sauce
1/4 cup (50 mL) soy sauce
1 1/2 lb (0.75 kg) flank steak
6 flour tortillas (8 inch/20 cm), warmed
To arrange sauce, mix mustard, honey, orange juice focus, water and chipotle pepper sauce. Cowl and refrigerate half of sauce; reserve to serve with steak. To arrange marinade, mix remaining sauce and soy sauce; pour right into a heavy zip-lock plastic bag. Add steak and squeeze bag to coat steak with marinade. Seal bag and place on a plate. Refrigerate, turning bag often, for no less than 12 hours or as much as 24 hours. Take away from fridge and let stand for 20 – half-hour. Take away steak from marinade; discard marinade. Grill steak over medium warmth on pure fuel barbecue to medium uncommon, about 15 – 20 minutes. Let stand for five minutes earlier than slicing. Utilizing a pointy knife held at a forty five° angle, slice steak towards the grain into skinny slices. Serve steak in tortillas with reserved sauce. Serves 6.
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