SMOKY MUSTA RD FLANK ST EAK

Serves: 6

1/4 cup (60 mL) Dijon mustard

1/4 cup (60 mL) honey

2 tbsp (30 mL) thawed frozen

orange juice concentrate

2 tbsp (30 mL) water

1 tbsp (15 mL) chipotle pepper

sauce

1/4 cup (60 mL) soy sauce

1 1/2 lb (680 g) flank steak

6 flour tortillas (8 inch/20 cm),

warmed

1. For the sauce: Combine mustard, honey, orange juice concentrate, water and chipotle pepper sauce. Cover and refrigerate half of sauce; reserve to serve with steak.

2. For the marinade: Combine remaining sauce and soy sauce; pour into a heavy zip-top plastic bag. Add steak and squeeze bag to coat steak with marinade. Seal bag and place on a plate.

3. Refrigerate, turning bag occasionally, for at least 12 hours or up to 24 hours.

4. Remove from refrigerator and let stand for 20-30 minutes. Remove steak from marinade; discard marinade.

5. Grill steak over medium heat on natural gas barbecue to medium rare, about 15-20 minutes. Let stand for 5 minutes before slicing. Using a sharp knife held at a 45 degree angle, slice steak against the grain into thin slices. Serve steak in tortillas with reserved sauce.

Note: This lean but flavourful cut of beef is best grilled to rare or medium rare.