Thursday, May 21, 2015

Chipotle-Rubbed Flank Steak by Tom

Chipotle-Rubbed Flank Steak by Tom

This is a very easy rub for any kind of steak, and, I think, would work well on pork as well.  But for this recipe I used it on flank steak.

Chipotle powder is made of ground smoked red jalapenos.  The flavor is rich, smoky and hot, but not crazy hot.  It gives a deep smoky flavor to stews and salsas.  And it is good on marinated vegetables and grilled meats.

This was exactly how it worked on the flank steak.  A smoky and rich flavor that complimented the Salsa Verde sauce we served with it.


Chipotle-Rubbed Flank Steak
(adapted from My Paris Kitchen by David Liebovitz)

Serves 6

1 1/2 # Flank steak
1 tablespoon Kosher or Sea Salt
1/2 tablespoon ground Black Pepper
1 tablespoon ground Chipotle powder

About 1 hour before grilling the meat:

Dry off the flank steak with paper towels.  Then sprinkle the flank steak generously with salt and pepper and the chipotle powder.

Rub it into the meat and let it sit at room temperature, on a plate, covered with plastic wrap.

How to grill it:  I have written this up before, but for clarity get your grill good and hot.  Make sure your grates are clean.

For rare, which I think is best for flank steak: grill on each side for 4 minutes a side.  Total cooking time - 8 minutes.

For medium rare: add a minute per side.  Total cooking time 10 minutes.

Don't overcook flank steak.  It gets to be tough and loses flavor if overcooked.

Let it sit for at least 15 minutes before carving to keep the juices (and, as a result, the flavor) from "leaking out" of the meat.  And remember that the meat continues to cook a bit while resting.  That is why you don't want to over-grill flank steak.  Think of it as like al dente pasta.  Best to stop the cooking before it gets to be too done!
Cut crosswise against the grain.  We like it rare.  If someone in your group doesn't, you can always microwave an individual portion for 10 seconds at a time until it gets to the desired doneness.  Or throw a piece or two back on the grill.

As I said at the beginning, a very easy way to prepare flank steak but with excellent taste results.


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