new recipe

NotYetTested/4505_bavette

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+4505 Flank Steak
+
+Prep Time: 45 minutes plus sitting overnight
+
+Cook Time: 10-24 minutes
+
+Total Time: 1 hour 15 minutes
+
+Yield: 1-3 lb
+
+Ingredients:
+
+1 Beef flank steak (AKA Bavette)
+For the 4505 Rub:
+
+2 ½ tsp Peppercorn
+1 tsp cumin
+1 tsp curry powder
+1 tsp coriander
+1 tsp fennel powder
+¼ Tbs Schechun peppercorn
+½ Tbs mustard seed
+½ tsp ginger powder
+½ Tbs Pimenton
+1 ½ Tbs brown sugar
+1 1/3  Tbs salt
+Cooking Directions:
+
+Mix all dry rub ingredients together thoroughly.
+Remember it is called a rub, not a pat, and get the spices into all the nooks of the meat.
+Let meat sit at least an hour, overnight is even better.
+Get meat to room temperature.
+If you are grilling, get the grill very hot and cook about five minutes on each side for a rare flank (rare is the best, for this cut, in my opinion). Cook eight to twelve minutes a side for medium to well. You can always use the old ‘hand trick’ to test doneness of meat by feel, so you don’t have to hack into it (here is a link to a good explanation of this trick.)
+If you are cooking the flank in a pan, coat the pan with oil to smoking point and then cook the same way as you would on the grill.
+Let the meat rest a few minutes to seal in juices.
+Slice and serve.