With Cinco de Mayo just about 5 days away, I thought I’d come up with a flank steak recipe to share with you all – a recipe for a flank steak that could be used in tacos, burritos, fajitas or in a salad.
For my dry rub, I mixed together kosher salt, Chile lime seasoning, dry mustard powder, garlic powder, red pepper flakes and dark brown sugar.
The juice of 2 limes were squeezed over both sides of the meat before sprinkling my dry rub onto it.
The dish was placed into the refrigerator to marinate for 2 hours, and taken out of the refrigerator 30 minutes before cooking it so it could be brought to room temperature. I brushed my grill pan with olive oil before grilling my steaks.
I cooked my steak on an indoor grill pan on the stove because the weather wasn’t great in San Diego today for barbecuing outside.
For my salad, I used romaine leaves and dressed it in a drizzle of garlic olive oil and a sprinkle of Chile lime seasoning. I added a little gruyere cheese that I shredded on top. The dinner was fantastic. Dennis loved it!
1-1/2 pounds flank steak
2 teaspoons kosher salt
1 tablespoon Chile lime seasoning
1-1/2 tablespoons dry mustard powder
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
2 tablespoons dark brown sugar
2 tablespoons olive oil
- In a small bowl, combine seasonings and mix together.
- Squeeze lime juice over both sides of flank steak. Place steak into a dish to marinate. Rub seasoning mix over both sides of meat and place in refrigerator for 2 hours.
- Bring meat out of refrigerator 30 minutes before grilling.
- Grill steak 6-8 minutes per side. For medium-rare, flank steak should be 130-135 degrees. Let rest for 10 minutes before slicing against the grain.
Until next time, Kris