Archive for the ‘Beef’ Category

Chili Lime Flank Steak

I’ll continue the roast chicken meals tomorrow–it’s time for beef.

I got this recipe a few years ago from Tyler Florence. It’s very easy, fast, tasty and works on the grill, too. It’s key to make sure you let the cooked steak rest for at least 10 minutes before you slice into it. Cut it against the grain in thin slices. The reason you do that is to cut the fibers of the steak short–makes it tender.

You can use the rub on any steak–it’s really nice on rib eyes and cheap london broil, too.

Chili Lime Flank Steak

* 1 flank steak (about 1 3/4 pound)
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons sweet paprika
* 2 tablespoon light brown sugar
* 1 tablespoons kosher salt
* 2 teaspoons chili powder
* 1 lime, zested

Preheat a broiler to high. Bring the steak to room temperature about 20 minutes before cooking.

Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.


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