Crumbs: Grilled Flank Steak Recipe

13

Lean, flat flank steak is a quick-cooking meat that’s perfect for weekday dinners or jazzed up with fixins’ for weekend meals.

This grilled flank steak recipe takes a little planning ahead: You rub a flavorful paste into the meat the night before you plan on grilling. (I usually make two at the same time – one for dinner that night, one for leftovers for a meal the next). Don’t be put off by the rub’s main ingredient. The mustard base (note: Use Dijon; regular mustard won’t work!) brings together several marinade musts, including vinegar and other acidic ingredients, so you don’t have to hunt down each one. They’re in there. I add in a few of my favorite seasonings like garlic and paprika, but if you have a good smoky seasoning mix you like, toss some of that in, too.

You’ll notice I upped the pepper in here. Most of the pepper’s spicy edge is burnt off during grilling; it’s the tanginess that’s left over. But you’ll need to use freshly ground pepper versus the finely ground variety you find in most shakers. Don’t have a pepper shaker? They aren’t much more expensive than the regular variety and it really does make a difference. Plus, unlike some spices, you’ll use pepper all the time.

Help your child head to the top of the class this year..  

Ace it with your FREE School Success Guide

As with most meats hot off the grill, this one is better if you wait about 5 minutes before cutting. A little patience gives the meat time to soak up all those marinade ingredients you worked to rub in. I like to serve this over a salad with Italian dressing, shredded Parmesan cheese and tomato slices. But you could use the strips to make tacos, burritos, serve with rice, noodles, steamed veggies, sauteed veggies, cheesy veggies … you get the idea.

Try the Crumbs grilled flank steak recipe here!

Comments