Entrees
Spicy Grilled Flank Steak
Makes 8 servings
Spicy Grilled Flank Steak
Makes 8 servings
315 Calories (59% from fat)
carb. 2g
pro. 30g
fat 20g
sat. fat 8g
chol. 87mg
sod. 574mg
calc. 15mg
fiber 0g
carb. 2g
pro. 30g
fat 20g
sat. fat 8g
chol. 87mg
sod. 574mg
calc. 15mg
fiber 0g
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon sweet paprika
- 2 teaspoons thyme
- 2 teaspoons marjoram
- 1½ teaspoons granulated garlic
- 1½ teaspoons dried minced onion
- 1 teaspoon freshly ground (coarse) black pepper
- ¾ teaspoon cayenne pepper
- ½ teaspoon white pepper
- 1 beef flank steak, about 2 pounds
Preparation
- Place the salt, paprika, thyme, granulated garlic, minced onion, black pepper, cayenne, and white pepper in a blender or food processor and process for 20 to 30 seconds. Makes about ¼ cup Spicy Rub.
- Trim any visible fat from the flank steak using a sharp knife. Score the meat in a cross-hatch pattern on both sides - do not cut through more than 1/16-inch. Rub with 1 tablespoon of the Spicy Rub on each side (reserve the remainder for another time). Let stand 15 minutes or longer.
- Preheat Cuisinart™ Griddler in the open grill (400°F) Setting. When hot, arrange the flank steak on the grill. Grill for 6 to 10 minutes per side, moving the steak only to turn, until steak is done to personal preference. Let stand 10 minutes before slicing. Slice on the diagonal, across the grain into thin slices. (A Cuisinart® Electric Knife makes this task easy.)
