Grilled
Flank Steak
Everybody
knows how to grill a steak, right? Sure, but
this dry rub, which really permeates the meat
overnight in the refrigerator, makes the result
something very special—perfect for a holiday
or a really important day. And cutting the meat
into scallops makes every bite tender and delicious,
different from anything I tasted growing up.
In the unlikely event you have leftovers, this
makes fabulous sandwiches.
Makes
6 to 8 Generous Servings
Ingredients:
1 - 2-lb. Flank Steak
Seasoning
Mix
1 tbls. plus 1 tspn. Salt
1 1/2 tspn. Paprika
11/4 tspn. Dry Mustard
1 tspn. Onion Powder
1 tspn. Ground Dried Guajillo Chile Peppers
3/4 tspn. cayenne
3/4 tspn. Garlic Powder
1/2 tspn. Ground Cardamom
1/2 tspn. Ground Cloves
Procedure:
1.
Combine the seasoning mix ingredients in a small
bowl.
2.
Sprinkle the steak evenly with 2 1/2 teaspoons
of the seasoning mix for each pound of meat,
then rub it in well. Discard any leftover seasoning
mix or save it for another use. Wrap the steak
in plastic wrap and refrigerate it overnight.
3.
Preheat a charcoal or gas grill
until the coals are very hot. The grilling surface
should be about 5 inches from the coals.
4.
Cook the steak on the grill, turning once, until
the meat is seared on the outside but still
rare (125°F on an instant-read meat thermometer)
inside, about 6 minutes per side. If, after
the 12 minutes are up, the meat has not reached
at least 125°F/ continue cooking, checking
the temperature often and turning the steak
one more time, until the steak is cooked. If
one end of the steak is a bit thinner than the
rest, place that portion away from the hottest
coals so it doesn't overcook. To serve, slice
into thin scallops, then get out of the way!
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