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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.
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