Flank steak is low in calories (43 per ounce, raw), rich in protein, and versatile. It is a muscle found on the lower tummy of a cow and can weigh from ½  to 1 ½ pounds. The main claim to fame for this cut is that it grills well and quickly. It can be dressed up many ways and makes a quick company dinner.  One of our favorite ways of preparing flank steak is to use a rub on it, let it “marinade”  for about a couple of hours, and then grill it.

We usually have 1/2 a steak left over which, because it is cold, slices easily, and can be used as a sandwich meat or as an addition to salad.

Ingredients:

1. 1 teaspoons  cumin
2. 1 teaspoon coriander
3. 1 teaspoon black peppercorns
4. 1 teaspoon coffee beans (optional)
5. 1 teaspoon ground cinnamon
6. 1 flank steak

Directions:

1. Lightly toast the cumin and coriander. Allow to cool bit, add the black peppercorns (and coffee beans, if using) and grind to a powder.
2. Add the ground cinnamon and mix.
3. Spread half of the mixture on the flank steak and then slip it into a large plastic zip lock sack.
4. Turn the sack over and open it wide to sprinkle the rest of the mixture on the steak.
5. Close the sack and “marinate” the steak for at least 2 hours or overnight in the refrigerator.
6. Grill the steak over medium high heat 5-7 minutes each side, depending on the thickness of the steak and the desired doneness.
7. Allow the steak to rest for 10 minutes and then cut against the grain into ¼” slices.

Suggested Accompaniments: A baked sweet potato complements the spiciness of the meat. A green vegetable such as green beans, asparagus, or spinach finishes off this dinner.