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
Ingredients:
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
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. 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.
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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