I rarely think ahead enough - at least on weekdays - to marinate meats. So, spice rubs have become my best friend. Always a sucker for Middle Eastern flavors, this is one I use frequently for steak. You can make just the steak and serve it with a salad or mixed vegetables. But, when I'm really doing things right, I like to add some grilled veggies and a feta sauce and use slices of this steak to make a wrapped sandwich with soft pita or flatbread. - fiveandspice —fiveandspice
Test Kitchen Notes
Fiveandspice has created a unique, delicious way to serve flank steak. I loved the spice rub -- it’s well balanced and flavorful but doesn’t overpower the steak. I followed her lead and wrapped slices of the flank in flat-bread with grilled peppers, onions, and a big dollop of lemony-feta sauce. Whatever you do, don’t skip the sauce -- it complements all of the flavors and textures of the dish. Best of all, the wraps are easy enough for a weeknight but special enough for guests. Served with a big platter of mezze, they're perfect for summer entertaining. —EmilyC
1 1/2 pounds
large garlic clove
each, ground cumin, coriander, cinnamon and sweet paprika
freshly ground black pepper
large red onion, peeled and cut into 1/2 inch thick rounds
red bell pepper, stem and seeds removed and cut into strips about 1/2 inch wide
Greek-style thick yogurt
soft flat breads (like Syrian ones) or pitas
In This Recipe
Bring the steak to room temperature for about 20 minutes. In the meantime, mash the garlic to a paste with a mortar and pestle, then stir it together with the cumin, coriander, cinnamon, paprika, cayenne, 1 tsp. salt and 1/2 tsp. pepper. Stir in 1 Tbs. olive oil to make a thick paste.
Pat the steak dry. Rub the spice paste all over the both sides of the steak. Then, let it sit for 10 minutes (still at room temperature). And, get your grill going.
Toss the red onion and pepper strips with some olive oil and sprinkle with salt and pepper.
Grill the steak over high heat for about 5-6 minutes per side, for medium-rare. Or cook to your liking. At the same time grill the pepper and onion slices, turning frequently, until lightly charred on the outside and cooked through, about 12-15 minutes.
When the steak is done grilling, take it off the grill and let it rest for at least 5 minutes. Then, slice into thin slices.
To make the feta-yogurt sauce, stir together the yogurt, feta, and lemon juice. Taste and add salt and pepper to your taste.
Serve slices of steak, bell pepper, and onion on the pitas and top with dollops of the yogurt sauce. Accompany with a nice salad and beer or a fruity-spicy red wine.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.