Chili Rubbed Flank Steak
While I am all about trying out new recipes, sometimes, even I need a standby. This is it. I made it for the first time maybe 5 years ago at the beach. But it is an all-seasons meal. It is just as perfect on a chilly night as it is on an outdoor deck. I took pictures with the random sides that I did this time (what was in the cupboard) but it goes with absolutely anything. You can even slice it up and toss it on a salad the next day (if there is any left over).
- 1.5 lbs flank steak (I use up to 2lbs without changing anything)
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 tablespoon sugar
- 1 teaspon kosher salt
Preheat broiler to Hi.
I now use a real broiler pan, but have also made it without problem on a flat rimmed cookie sheet (without problem means the pan warped, but the meat was fine anyway – and the pan returned to normal when it cooled.)
Rub both side of flank steak with olive oil.
Mix together dry ingredients and rub into meat. The first time I just sort of put it on top – but my brother said with any rub you should really work it in and let it sit as long as possible. So that’s what I shoot for. But I also just rub it in and pop it under the broiler right away when I have to.
Slice on the bias (very thin – 45 degree angle). If you have a rimmed cutting board all the better, because there is a fair amount of juice that you don’t want to lose – or clean up off your counters.