Monday, October 08, 2012

Grilled Around the World Spiced Flank Steak

Printable Recipe

Prep time:
5-10 minutes
Marinating time: 2 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

1 large flank steak, trimmed of excess fat and scored on the diagonal on each side
Spice Rub:
1 large clove garlic, minced
1 tbsp Classic Spicy Rub from Epices de Cru
1/2 tsp Pasilla Oaxaca smoked chili flakes from Epices de Cru
1/2 tsp Dionysios Wild Herbs from Epices de Cru
1 tbsp olive oil
1 tbsp apple cider vinegar

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. 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.

This time I served it with Thyme "roasted" sweet potatoes ( cut sweet potato in half length-wise, sandwich a couple of sprigs of fresh thyme between, wrap in paper towel and microwave for 8 minutes or until soft), and sauteed mushrooms.

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