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.