Makes 4 servings
I love grilling outdoors over a real charcoal fire. My favorite grill is a Weber, since it gives me a lot of cooking control. Flank steak takes just a short time to cook and is very lean. The chili powder, garlic, cumin and Worcestershire sauce used in this rub bring out the steak's natural flavor.
1 tablespoon chili powder
1 large garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon granulated sugar
1 tablespoon plus 2 teaspoons Worcestershire sauce
1 flank steak (approximately 1-1/4 pounds), trimmed of all visible fat,
several shallow slits cut into each side
1. In a small bowl, mix together the chili powder, garlic paste, cumin and sugar, then stir in the Worcestershire sauce to make a paste.
2. Rub both sides of the steak with the paste. Put the steak into a large recloseable plastic bag, press out as much air as possible, seal the bag and chill for at least 4 hours or up to 2 days.
3. Prepare a fire in the grill. When the coals are covered with a light ash, spread them in an even layer. Oil the grill rack, place its to 6 inches over the coals and preheat the rack for 5 minutes.
4. Place the steak on the rack and grill for 5 minutes on each side for medium-rare, or 6 minutes per side for medium, or 7 minutes per side for well done. Transfer the steak to a cutting board and let stand for 5 minutes. Cut into thin slices across the grain and serve immediately.
Nutritional information per 4-ounce serving: 244 calories (42% from fat), 11.5 g fat (4.9 g saturated fat), 30.6 g protein, 2.4 g carbohydrate, 75 mg cholesterol, 422 mg sodium.
A Guy's Guide to Great Eating
Recipes for Men Who Love to Eat
By Don Mauer
Houghton Mifflin Company
350 pages, June 1999
Recipe Reprinted by permission.
All About Grilling (with Recipes)
All About Rubs and Marinades (with Recipes)
This page created June 1999
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