Grilled chili-rubbed flank steak
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Flank steak; well trimmed |
| Kosher salt | ||
| Freshly ground black pepper | ||
| 1 | tablespoon | Chili Rub; (recipe follows), up |
| ; to 2 | ||
| Lime wedges | ||
| ¼ | cup | Chili powder |
| ¼ | cup | Oriental sesame oil or good quality olive |
| ; oil | ||
| 2 | tablespoons | Fresh lime juice |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Minced garlic |
Directions
CHILI RUB
Pat the flank steak thoroughly dry with paper towels. Sprinkle both sides of the steak with salt and pepper. Using your fingers, press the Chili Rub into both sides of the flank steak. Wrap the steak well and refrigerate for at least 4 hours or up to 2 days. The longer the steak marinates the more intense the flavor. Remove the flank steak from the refrigerator 1 hour before grilling.
Set up the grill, light the coals, and place the grill 4 inches above them.
When the coals are ready, place the flank steak on the grill and cook, turning once, until done, 12 to 15 minutes for rare, 15 to 20 minutes for medium. Let the meat rest for 5 minutes before slicing. Slice the flank against the grain (it's very easy to see) into thin strips, holding the knife at an angle to the cutting surface. Serve warm, accompanied by lime wedges.
Chili Rub:
Combine all the ingredients in a small bowl and stir until well blended.
Transfer to a small lidded container and store in the refrigerator for up to 1 month.
Blue Collar Food: Easy Home Cooking for Hardworking People by Two Really Nice Guys by Chris Styler and Bill Hodge (William Morrow and Company, Inc., copyright 1994 by Christopher Styler and William Hodge).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.