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Recipe

Latin-Style Flank Steak

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Scott Phillips

Servings: four to six.

The flavors here are earthy and satisfying, and they mingle beautifully with the spicy heat of the chipotle butter.

Ingredients

For the rub:

  • 2-1/2 Tbs. ground cumin
  • 1 Tbs. chili powder
  • 1 Tbs. ground coriander
  • 1-1/2 tsp. freshly ground black pepper
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. dried oregano

For the steak:

  • 1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
  • 1 tsp. olive oil
  • 1 tsp. kosher salt
  • 1 recipe Chipotle Butter

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 220
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 55
      Sodium (mg): 470
      Carbohydrates (g): 3
      Fiber (g): 2
      Protein (g): 23

Preparation

Make the rub

  • Mix all the rub ingredients in a small bowl.

Grill the steak

  • Half an hour before grilling, coat the steak with the oil and pat on all of the rub, coating evenly. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer.
  • Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain and portion among dinner plates. Immediately cut the chilled butter into 1/4-inch slices and set a slice or two on each serving while the steak is warm, using a scant tablespoon butter per serving.

Beer is the beverage best suited to the variety of strong, smoky flavors here. A pale ale would be great.

Reviews

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Reviews

  • Krispie | 11/24/2014

    My whole family liked this including my picky 8 year old. It was very easy yet flavorful.

  • 1ofSeven | 06/11/2013

    Great new recipe to try for a dinner party. I have to agree with others about the cumin, though -- *way* too much. I already cut the cumin by 40%, but will cut it by 60% next time. I decided to make a wet rub instead, adding lime juice and date sugar, and marinated it for 3 days. *Loved* the chipotle butter!! Will definitely make again.

  • User avater
    anita70 | 08/13/2010

    we love it and everyone we've served it to, loves it too. the butter is a lovely touch. it's so easy to put together at the last minute and it's easy to keep the butter handy for future use. always an impressive dish.

  • paraque | 07/17/2010

    This flank steak is a family favorite. The lime in the chipotle butter adds an extra dimension and is well worth the trouble to make. We keep a constant supply of chipotle butter all summer long for use on corn on the cob! Heavenly!

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