Best 3 Grilled Spanish Mustard Beef Recipes
Grilled Spanish mustard beef is a delectable dish that tantalizes the taste buds with its savory and tangy flavors. This dish features tender and juicy beef marinated in a vibrant Spanish mustard sauce, then grilled to perfection, resulting in a symphony of flavors that will leave you craving more. Whether you're a seasoned grill master or a novice cook, this recipe is sure to impress your family and friends with its ease of preparation and mouthwatering results.
Here are our top 3 tried and tested recipes!
GARLIC-MUSTARD-GRILLED BEEF SKEWERS
Provided by Bobby Flay
Categories Garlic Mustard Marinate Low Carb Beef Tenderloin Summer Grill/Barbecue
Yield Makes 6 servings
Number Of Ingredients 14
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
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
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
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
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
Tips:
- Choose flank steak or skirt steak for the best results, as they are both flavorful and tender cuts of beef.
- Use a sharp knife to score the beef against the grain, as this will help the marinade penetrate and tenderize the meat.
- Be generous with the marinade, as it will add flavor and moisture to the beef. Allow the beef to marinate for at least 30 minutes, or up to overnight.
- Preheat your grill to high heat before cooking the beef, as this will help to sear the outside and keep the inside juicy.
- Cook the beef for 5-7 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium.
- Let the beef rest for 5-10 minutes before slicing and serving, as this will allow the juices to redistribute and make the meat more tender.
- Serve the grilled Spanish mustard beef with your favorite sides, such as grilled vegetables, roasted potatoes, or a fresh salad.
Conclusion:
Grilled Spanish mustard beef is a delicious and easy-to-make dish that is perfect for a summer cookout. The marinade, made with Spanish mustard, olive oil, garlic, and herbs, adds a ton of flavor to the beef, and the high heat of the grill sears the outside and keeps the inside juicy. This dish is sure to be a hit with your friends and family, and it's also a great way to use up leftover flank steak or skirt steak.
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