Thursday, September 2, 2010


this recipe & pic comes from Amy at BLD

Makes 8 servings

1 Tbsp kosher salt

1 Tbsp sweet paprika

2 tsp thyme

2 tsp marjoram

1 1/2 tsp granulated garlic

1 1/2 tsp dried minced onion

1 tsp freshly ground (coarse) black pepper

3/4 tsp cayenne pepper

1/2 tsp white pepper

1 beef flank steak, about 2 pounds

Place the salt, paprika, thyme, marjoram, granulated garlic, mincedonion, black pepper, cayenne, and white pepper i a blender or food processor and process for 20 to 30 seconds. Makes about 1/4 cup Spicy Rub.

Trim any visible fat from the flank steak, using a sharp knife. Score the meat in a cross-hatch pattern on both sides - do not cut through more than 1/16 inch. Rub with 1 Tbsp of Spicy Rub on each side (reserve the remainder for another time). Let stand 15 minutes or longer.

Preheat grill. Grill for about 6 minutes per side, moving the steak only to turn it, until steak is done to personal preference. Let stand 10 minutes before slicing. Slice on the diagonal, actoss the grain into thin slices.

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