Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Smoke | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp salt
- 1 tbsp freshly-ground black pepper
- ¾ tsp cayenne pepper
- 2 ½ tsp dried rosemary
- ¼ tsp mesquite smoke powder
- 1 ea . (1 pound ) flank steak
- Dijon mustard
Directions
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.