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