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Author Notes: I love meat, and positively adore it grilled. For this recipe, you certainly can up the heat with more chili powder, but I prefer it more sassy than spicy. I served the steak with roasted new potatoes, Aargersi's summer salad with raspberry miso dressing and a delish Coteaux D'Ancenis "Le Logis Du Gouverneur" Gamay. Perfect summer dinner. - AmyW —AmyW
Food52 Review: Amy W calls her Sweet and Sassy Grilled Flank Steak a perfect summer dinner, and she is 100-percent correct! Flank steak is massaged with olive oil, garlic, and a spice rub that leans more towards the sweet than the sassy, then grilled. Served to a wildly varied gaggle of dinner guests, it was enthusiastically received by everyone from the 20-year-old skater boy to the 70-year-old art critic. You could, if you wanted, switch up the proportions of the spices to make it more equally sassy and sweet, but we think it's perfect as is. I wouldn't change a thing, except maybe to add the word "simple" to the title, because it's as easy as it gets! - wssmom —wssmom
- 1.5- to 2- pounds flank steak
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1.5 teaspoons kosher salt
- 1.5 teaspoons chili powder
- 1 teaspoon five spice powder
- 1/4 teaspoon fresh ground pepper
- Dash ground cumin
- Drizzle olive oil
- 2 cloves of garlic, finely minced
- Trim any excess fat from the steak.
- Combine all the spices (sugar through cumin) in a bowl. Make sure they're mixed well.
- Drizzle a little bit of olive oil on both sides of the steak and rub all over. Then rub the entire steak with the garlic.
- Sprinkle half the spice rub mixture on one side of the steak and rub in well. Repeat on the other side. Then wrap it up nice and tight in plastic wrap and set it on a plate in the fridge for 4-6 hours.
- Prepare your grill or grill pan, getting it nice and hot for the initial sear. Grill on high to get good sear on both sides, then turn the temp down and cook to desired temp. I like mine rare to medium rare.
- Let steak rest for about 10 minutes, then carve against grain in 1/4- to 1/2-inch strips and serve.
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