Flank steak is a great choice for summer grilling! The rub really gives the steak an authentic southwestern flare that’s easy to prepare. Flank steak is lean so be sure not to overcook the steak and remember to slice it thinly against the grain. I like to pile it high on a crisp salad. Go wild in the produce department and enjoy building a salad with fresh ingredients from summer’s bounty!
Get started with about a nice 1 pound flank steak. Unwrap and set steak on a piece of plastic wrap large enough to wrap the entire steak.
In a small bowl combine the following ingredients and mix well with your fingers.
Southwest Rub
1tablespoon of Chili Powder
1 teaspoon of each
Sea salt
Paprika
Thyme Dried
Ground Cinnamon
Garlic Powder
Brown Sugar
½ teaspoon of each
Ground cayenne pepper
Ground Coriander
Ground Ginger
Ground White Pepper
One Teaspoon of Brown Sugar
Once you have you rub ready. Stray both sides of steak with 100% olive oil cooking spray just to coat and season steak generously on both sides. Wrap with plastic and refrigerate for up to 6 or more hours.
Grill steak over medium high heat (gas) for 10 minutes on each side.
Once steak is done allow it rest for 10- 15 minutes before slicing. Slice steak thinly and pile high on a bed of fresh assorted lettuce. Garnish with crumbled Blue Cheese and an awesome dressing! Enjoy summer and feed yourself well!
