Tuesday, September 11, 2012

Argentinian Spice Rubbed Flank Steak

Adapted from FineCooking via my Pinterest board  this time served without the salsa and baby roasted beets & Brussels Sprouts with Pecans

Printable Recipe

Prep time: 5-10 minutes
Marinating time: 4 hours on counter or overnight in the fridge
Grilling time: 10 minutes for medium rare
Serves 2-4 (depending on the size of the flank steak & your appetites

Ingredients:
1 large flank steak, trimmed of excess fat and scored on the diagonal on each side
Spice Rub:
2 large cloves garlic, minced
2 tbsp chopped fresh thyme
1/2 tbsp freshly ground black pepper
1 tbsp Ancho pepper powder or your favorite chili powder
2 tsp brown sugar
1/2 tbsp kosher salt (fine Cooking actually used 1 3/4 tbsp, but I don't think that's necessary)
Salsa: (the fineCooking recipe I have yet to try, but sounds delicious)
1 large ripe tomato, cored, seeded, and fi nely diced (about 1-1/4 cup)
1 medium yellow onion, minced (about 1-1/3 cups)
1/2 red bell pepper, cored, seeded, and minced (about 1/2 cup) 
1 large clove garlic, minced
1/2 cup extra-virgin olive oil
1/3 cup white-wine vinegar

Directions:
1. Lightly score the flank steaks on the diagonal, making very shallow cuts into the meat.

2. Combine all the spice rub ingredients in a bowl and pat over both sides of the prepared flank steak.  I use a zip lock baggie, fineCooking places it on a baking tray or plate and covers it.   Let it sit for 4 hours on the counter or overnight in the fridge before grilling.

3.  Grill over high heat for 4 minutes, flip and grill for another 4 minutes.  Turn the heat down to medium high and flip for another 2 minutes or longer depending on how well done you like your meat cooked.

4.  Remove from grill and let the meat rest on a platter for 5-10 minutes before slicing thinly across the grain.  

Note:  I didn't have any tomatoes or red bell peppers on hand, so we ate the steak without salsa and it was still delicious.  I've added the recipe, because I know that  the next time I make this, I'll be sure to have some of each on hand.  
Salsa:
1. Combine all the salsa ingredients into a sealable container.  Toss and refrigerate for up to one day.   Serve over grilled flank steak. 

2 comments:

Janice said...

My family loves real flavorful dishes. Adding spices like this to steak is just what I've been looking for. Since discovering grass fed beef, I've been serving it to my family more, so I'm searching steak recipes for variations. This looks great.

Janice said...

My family loves real flavorful dishes. Adding spices like this to steak is just what I've been looking for. Since discovering grass fed beef, I've been serving it to my family more, so I'm searching steak recipes for variations. This looks great.