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Spice-Rubbed Flank Steaks
Flank steaks are one of the great secrets of budget-conscious menu planning, long on
taste and presentation value, short on cost and preparation time.
| 2 T. ground cumin |
2 T. chili powder |
| 1 T. ground coriander |
1 T. sea salt |
| 2 t. ground black pepper |
1/2 t. ground cinnamon |
| 1/2 t. red pepper flakes |
1 large flank steak (about 2 1/2 pound) |
- Combine the dry ingredients in a small bowl. Rub the mix over the surface of the
steak.
- If you are grilling the steaks, allow 6 to 8 minutes per side 5 inches from the heat.
If broiling, keep the steaks 4 to 5 inches from the heat and allow 6 minutes per side.
(Flank steaks are too thin to use a thermometer, so you can only test by making a small
incision.) Transfer the meat to a cutting board, cover loosely with foil, and let it
rest 5 to 10 minutes.
- To serve, slice on the diagonal, against the grain. The slices should be about
1/4 inch thick.
6 servings
Source: Cook's Illustrated, August, 1999
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