Spice rubbed flank steak

Hi friends!

Let's talk about the flank steak for a second, the red-headed step child of the beef world. Everyone always goes for the big cuts--the new york strip, the filet, etc. Well, we aren't going there today. Nope, sorry. Let's expand our horizons.

Mmmmm steak! 

This is a cut from the abdominal muscles of the cow. It can be tough if cut into big strips, but when you cook it properly and slice it thin, it turns out juicy and delicious. I buy one of these at least every couple of weeks because it is so affordable. You get a large piece, cook it and keep it in the fridge for salads all week long. This recipe is also awesome because of the spice rub. I use a mixture of different kinds of spices, you can add or substitute your own if you'd like.  Also, feel free to double or triple the rub because it is good on any meat and it can be stored for a long time in a sealed container. Let's talk about some of the spices you may or may not be familiar with:

*Ground coriander-these are the seeds of the Coriandrum sativum plant, an herb. You are probably familiar with the leaves of this plant, AKA cilantro. I personally have a special kind of hatred for cilantro, it tastes like soap to me. BUT...I love coriander. It has a bright, almost citrusey undertone. 
*Ground cumin-another herb seed. You probably know this one too. It is that smoky, rich flavor you taste when you eat a good chili. 
*Paprika-ground chili. Ranges in flavor from mild to hot. I buy the mild kind. Just look for plain paprika at the store, not the hot or the sweet kind (unless you want more spice to your steak.) 

Grass fed beef flank steak from your friendly farmer's market

Spice rubbed flank steak

One 2 lb flank steak

1 tablespoon salt (not kosher)

2 teaspoons ground black pepper

2 teaspoons ground coriander

1 teaspoon ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon paprika

Extra virgin olive oil

Serves 6-8 

*Cooks note: directions included are to prepare steak for medium to medium rare throughout. I don't recommend cooking this type of cut to well or medium well. 

Take your steak out of the fridge and let sit at room temperature for about 20-30 minutes. This helps to ensure that the steak cooks evenly throughout. Plus you don't want a very cold piece of meat hitting a hot pan.  Preheat your grill pan to high heat. You want your pan to be smoking, "call the fire department" hot for when that steak hits it. :)  Measure out your spices and stir to combine them. Rub the spice mixture all over the steak on both sides. Don't be shy--rub it in all the crevices and make sure it is well coated. 

Drizzle your grill pan with a little bit of olive oil. Put your steak onto the screaming hot grill pan and let it sit for exactly 5 minutes. Don't touch it, turn it, or mess with it! You will mess up your pretty grill marks if you keep moving it. We wouldn't want that. After exactly 5 minutes, flip onto the other side and cook for another 5 minutes. If you are cooking this on an outdoor grill, skip the olive oil. Just make sure your grill is clean. Use the same cooking times, just make sure you are using the hottest part of the grill.

Remove from the heat and place it onto a cutting board. Don't cut it for at least 15 minutes! (Longer if you can wait!) I can't stress this enough. This principle applies to all meat. Once it is cooked, let the meat rest so the juices can redistribute. This ensures that once you cut into it, the meat won't bleed all over your cutting board. Cutting it too soon results in a dry, hockey puck piece of meat. 

Once your meat has rested, take a sharp knife and cut the steak very thin and against the grain. Make long, thin strips. 

Dan and I snack on this all week, but my favorite way to eat it is piled up on a salad with avocado, tomato and some roasted pecans for crunch. Top it with a balsamic vinaigrette and you have a very fast, healthy and satisfying dinner. Enjoy!