Monday, June 19, 2006

Spice Rubbed Grilled Flank Steak

Flank steak (as I discovered after reading Web sites about different cuts of meat, is inexpensive and when cooked right, delicious and tender!

Sometimes flank steak is called a London Broil cut, but the London Broil is sometimes a bottom round steak, which won't be as tender as a cut from the flank. Hence, try to get something labeled as flank steak. If London Broil is the only option and it is a bottom round steak, try marinating it overnight in seasoning that also has something with an acid - like orange juice, wine, beer, vinegar, etc.

Another really great option is a flat iron cut steak. Like a flank steak, it is long and thin, but it is actually a top blade steak from the shoulder. When prepared like a flank steak, it is actually even MORE tender and flavorful - yet still inexpensive - so if you find it in your store, try it!

Spice Rubbed Flank Steak:
(for a 1.5 lb steak, serves 2 as a main entree, 3-5 as a part of a large menu
1.5 lb flank steak or flat iron steak
Chili powder
Seasoned salt
Black pepper
Cayenne pepper
Cajun seasoning or other spice mixture

If marinating, marinate in acid of choice and spices in a non-reactive baking dish overnight. If not marinating, spread spice mixture over all sides of steak. Let steak come to room temperature.

On a pre-heated grill, cook steak for 5 minutes on each side for medium rare. It is a relatively thin cut of meat, so be careful to not overcook.

Take off grill, let rest for 10 minutes on a cutting board, loosely covered with foil to keep warm.

Slice right before serving in very thin slices across the grain. Serve immediately.

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