When people ask me if I'm ever afraid of running out of
recipes to film, I usually joke that new recipes aren't the problem,
it's running out of things to call them that's 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). 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.
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 you're
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. You'll see my tortilla delivery system, but everything from paper-thin rice paper wrappers to thick slices of grilled bread would be perfect.