Recipe: Rubbed and Grilled Flank Steak

Cookbook

Rubbed and Grilled Flank Steak

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
Big-flavored, Fat-Reduced
Recipes for Men Who Love to Eat
By Don Mauer
Houghton Mifflin Company
Paperback, $17.00
350 pages, June 1999
ISBN: 0-395-91536-8
Recipe Reprinted by permission.