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Dave’s 3S Rub and Flank Steak

3S = SAVORY.  SPICY.  SWEET.

I love rubs.  I will post my favorite rib recipe at some point which is purely a dry rub prep.  This rub can be used for steaks, chicken, even sprinkled on grilled vegetables.  Here we go.

2 T Paprika

2 T packed Brown Sugar

1 T crushed Red Pepper (again I use Turkish red pepper here)

1 T lightly crushed Cumin seeds (use a mortar and pestle)

1 T lightly crushed Mustard seeds (use a mortar and pestle)

2 t Kosher salt

1 t Thyme

1/2 – 1 t granulated sugar

1/2 – 1 t Garlic Powder (or two cloves minced fresh garlic)

It should look something like this…

I used a 2 pound flank for this and had rub leftover.  Press the rub into the steak all over…

And let sit at room temperature for at least and hour (you can also refrigerate for 2-8 hours).  It should be glistening by now…

I used my little indoor grill for this prep and it worked fine.  Cook for 8 minutes on medium-high heat for medium doneness (or cook to internal temp of 160).

The outside should get nice and crispy and caramelized a bit due to the amount of sugar in the rub.  Let sit for ten minutes (look at the juices).

Slice and enjoy!

Enjoy!

The Grilled Atheist

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Posted by on August 18, 2012 in Cooking, Grilling, Recipes

 

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Chimichurri.

 

This is a great paste to slather on your favorite cut of meat.  I personally like it for flank or skirt steak.

 

1/3 cup oregano

 

1 1/2 T Red pepper flakes

 

Mix these together in a bowl along with one cup of warm water.  Massage and let stand until water is absorbed, about 15 minutes.

 

Add in 1/2 cup of chopped flat leaf parsley, 4 minced garlic cloves, and 1/2 t salt.  Stir in 2/3 cup (or more) of olive oil, mix well, and let stand for at least an hour to let the flavors meld.  Season with red wine vinegar, or more garlic, salt, or oil to taste.

 

Then put the paste on your flank steak, grill, and serve with some remaining Chimichurri on the side.

 

 

Enjoy!

The Grilled Atheist

 

 

 

 

 

 

 

 

 
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Posted by on August 11, 2012 in Cooking, Grilling, Recipes

 

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Flank Steak Soft Tacos

Tacos are fantastic.  Savory, and you can add almost anything you want to them.  Here’s a simple recipe for you for flank steak tacos.  Grab a flank steak.  The flank is from the abdomen of the cow, so it’s tough.  Tougher than most other cuts you work with.  Season the steak.  If you’re in a hurry use something like this.

The Badia Fajita seasoning is pretty good, but I like the products from Pico de Gallo.  They make some awesome rubs and seasonings.  The Carne Asada is just the right amount of taste and heat.  If you have time, season with

1 T chili powder

1 t each salt, garlic powder, onion powder, cumin

1/2 t cracked black pepper

Rub rub rub.  I like to score the flank steak since it is tough, just to get some good seasoning deep in the meat.

Grill on medium-high heat until your doneness.  I usually like beef medium, but I’m happy to have flank steak medium-well or well.  The meat still retains its flavor.

As an accompaniment, for the soft tacos I like to grill the tortillas, and then add shredded cabbage and a chipotle mayo sauce.  The chipotle mayo is easy.  Mayo, liquid from canned chipotles (don’t need too much otherwise it will be too hot and overpowering), juice from half a lime, sugar, salt, and pepper.

Then I like to make a nice slaw to offset the heat of the taco.  Julienne carrots, jicama, red onion, vidalia onion, and red bell pepper.  Dress with a wisked mixture of olive oil, fresh lime juice, sugar, salt black pepper, and cumin.

Enjoy!

The Grilled Atheist

 
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Posted by on June 25, 2012 in Cooking, Ingredients, Recipes

 

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