SMOKY MUSTARD FLANK STEAK
SMOKY MUSTARD FLANK STEAK
Ingredients
- 1/4 cup Dijon mustard
- 1/4 cup liquid honey
- 2 tbsp thawed frozen orange juice concentrate
- 2 tbsp water
- 1 tbsp chipotle pepper sauce
- 1/4 cup soy sauce
- 1 1/2 lb (0.75 kg) flank steak
- 6 flour tortillas (8 inch), warmed
Directions
- To prepare sauce, combine mustard, honey, orange juice concentrate, water and chipotle pepper sauce. Reserve and refrigerate half of sauce to serve with steak.
- To prepare marinade, combine remaining sauce and soy sauce; pour 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 occasionally, for at least 12 hours or up to 24 hours.
- Remove bag from refrigerator and let stand for 20 - 30 minutes. Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- Remove steak from marinade; discard marinade. Grill steak to medium rare, about 15 - 20 minutes. Let stand for 5 minutes before slicing. Using a sharp knife held at a 45° angle, slice steak against the grain into thin slices. Serve steak in tortillas with reserved sauce.
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Nutritional analysis per serving:
372 calories, 11.2 g fat, 26 g protein, 41.2 g carbohydrate, 2 g fibre, 692 mg sodium