Sunday, May 12, 2013

Killer California Grilled Flank Steak

Yields 4 servings

6 to 8 Cloves garlic, fresh minced
2 Tbls Silver Service Chef's California Steak Rub
1 tsp paprika
1 tsp cumin

1/2 tsp salt, Kosher
1 Tbls worcestershire sauce 
2 Tbls vinegar, red wine 
1/3 Cup oil, extra virgin olive 
2 Pounds beef, flank steak 

Tools Needed:
Kuhn Rikon Epicurean Garlic Press
Weber Style 6435 Professional-Grade Grill Pan

Mix garlic, Steak Rub, paprika, cumin, salt, Worcestershire sauce and red wine vinegar. Whisk in extra-virgin olive oil. Place meat in a Ziploc-bag and coat it evenly in marinade. Let stand at least 1 hour, but the longer the better. 

Heat a grill pan or outdoor grill to high heat.  Grill flank steak 6 to 7 minutes on each side. 

Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.

If using a charcoal grill:
Heat up coals in a chimney starter; burn 20 minutes until a light grey color.  Build a 2-level fire by arranging coals onto 1/2 of the bottom of the grill.  Heat grate for 5 minutes.

Grill steak directly over coals until seared, 3 minutes. Using tongs, flip steak; grill on second side another 3 minutes. turn grate 1/4-turn and close lid and cook indirectly for 3 more minutes or until middle of steak registers 125-degrees on a thermometer.    

Remove steak from grill and let rest 5 to 10 minutes.  Slice steak, about 1/4-inch thick, against the grain and on the bias.  Serve immediately.

Suggested Sides:
Oven-Roasted Fingerling Potatoes

Lemon Parmesan Broccoli