NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- salt1 tsp
- black pepper, freshly ground1 tbsp
- cayenne pepper3/4 tsp
- rosemary, dried2 1/2 tsp
- mesquite smoke powder1/4 tsp
- flank steak, 1 pound1
- dijon mustard
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine salt, pepper, cayenne, rosemary, and smoke powder. Set aside.
Brush steak liberally with Dijon mustard. Apply seasoning mixture and gently rub into meat. Refrigerate for at least 1 hour.
Heat a charcoal grill with a chimney starter (not that solvent stuff). Reapply the grate and place the steak on top. Cook, flipping once, until internal temperature reaches 145°F for medium rare.
Remove and let rest for 10 minutes. Slice as thinly as humanly possible across the grain. Serve warm.
