Yields 4 servings
6 to 8 Cloves garlic, fresh minced
2 Tbls Silver Service Chef’s California Steak Rub
1 tsp paprika
1 tsp cumin
1/2 tsp salt, Kosher
1 Tbls worcestershire sauce
2 Tbls vinegar, red wine
1/3 Cup oil, extra virgin olive
2 Pounds beef, flank steak
Mix garlic, Steak Rub, paprika, cumin, salt, Worcestershire sauce and red wine vinegar. Whisk in extra-virgin olive oil. Place meat in a Ziploc-bag and coat it evenly in marinade. Let stand at least 1 hour, but the longer the better.
Heat a grill pan or outdoor grill to high heat. Grill flank steak 6 to 7 minutes on each side.
Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.
If using a charcoal grill:
Heat up coals in a chimney starter; burn 20 minutes until a light grey color. Build a 2-level fire by arranging coals onto 1/2 of the bottom of the grill. Heat grate for 5 minutes.
Grill steak directly over coals until seared, 3 minutes. Using tongs, flip steak; grill on second side another 3 minutes. turn grate 1/4-turn and close lid and cook indirectly for 3 more minutes or until middle of steak registers 125-degrees on a thermometer.
Remove steak from grill and let rest 5 to 10 minutes. Slice steak, about 1/4-inch thick, against the grain and on the bias. Serve immediately.
Oven-Roasted Fingerling Potatoes
Lemon Parmesan Broccoli