Are you able to eat a steak together with your fingers? You may 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.

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SMOKY MUSTARD FLANK STEAK

This lean however flavourful lower of beef is finest grilled to uncommon or medium uncommon. It have to be sliced very thinly for optimum 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 organize sauce, mix mustard, honey, orange juice focus, water and chipotle pepper sauce. Cowl and refrigerate half of sauce; reserve to serve with steak. To organize 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 sometimes, for at the very least 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 in opposition to the grain into skinny slices. Serve steak in tortillas with reserved sauce. Serves 6.

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