Dry-Rubbed Flank Steak w/ Tomatoes, Corn, & Aged Manchego

Ladies – It’s time we learn how to grill steak.

Perhaps it’s rude to assume that you don’t know how to grill steak, or that you require any degree of tutelage. But I’m going to anyway. Because even if you kinda, sorta, maybe know how to grill a half-decent steak, there’s always something new yo learn. And after consuming an offensive amount of red meat over the past month, I’ve concluded that grilling up medium-rare, expertly seared, juicy, tender, delicious steak is actually SO EASY. You just need to follow a few critical steps to do it.

Today’s lesson is for one of the simplest cuts to cook – Flank.

The first step to absolutely crushing your steak is probably pretty obvious, but I’ll state it anyway — Buy high-quality meat. Grass-fed, no antibiotics, no added hormones, certified humane… check for these labels and/or discuss them with your local butcher. Ethically and eco-consciously sourced beef will undoubtedly be more expensive. But the quality will be evident in the taste, texture, and overall cooking ease of your steak, so it’s worth the added expense.

Once you’ve purchased your steak it’s time to choose a killer dry rub, which is my preferred method of marinating. I know a lot of people swear by wet marinades, but to me they simply drown out the natural beef flavor that you’re already paying a premium for, so what’s the point? Dry rubs are an enhancer, not a masker, so they’re always my go-to. As for which type of rub to use, I’m partial to coffee-based rubs with a mix of garlic and spice, but choose whatever appeals to you! Make your own, buy ’em store-bought, and over time you’ll figure out what you like best.

“Resting” is a big deal when you’re cooking red meat, and I adhere to this virtue both before and after grilling. I like to amply rub down my steak on all sides, then let it rest at room temperature for an hour before cooking. Doing so allows the rub to tenderize the meat and promotes even grilling, so there’s no reason not to do it.

And as for the actual grilling? You got this!

Get your grill HOT, then lightly coat the grates in olive oil before searing your steak for ~4 minutes on either side. Depending on the thickness of your steak the time may vary slightly, but for your standard 1lb cut of flank this should be perfect. Once it’s grilled — as a general guideline, your meat is done when the center is gently firm, but not hard to the touch — allow the meat to rest again for about 10 minutes, then slice against the grain. And when you gasp at just how BEAUTIFULLY you grilled a steak, you’ll understand why I wrote all this.

This is getting long so I won’t write much further, but let’s just say that the combo of tomatoes, corn, pepper, cilantro, and lime juice lends incredible freshness to the warm, savory steak, it’s the perfect summer accoutrement. And the aged manchego? DO NOT skip it!! It’s nutty, creamy, cheesy deliciousness adds a bold finishing touch that brings the whole meal into harmony, you won’t regret using a heavy hand with it. xo

Dry-Rubbed Flank Steak w/ Tomatoes, Corn, & Aged Manchego

Yield: 4 - 6 servings

Prep Time: 15 mins

Cook Time: 8 mins + 10 mins of resting

Total Time: 33 minutes

Print Recipe

Ingredients:

• 1 lb Flank Steak
• Dry Rub of choice (I prefer something with coffee, like Stubb’s)
• 8 oz Grape Tomatoes
• 2 Ears of Corn, grilled
• 1 Bell Pepper
• 2 Jalapeños
• 1 Shallot
• 1 Lime
• 2 oz Aged Manchego (or more if you’d like!)
• Fresh Cilantro to garnish

Directions:

1. On large cutting board amply coat the flank steak with dry rub on all sides, then allow to rest for 30 minutes – 1 hour.
2. Meanwhile, on another cutting board prep the vegetables. Remove the corn from the cobs, dice the bell pepper and jalapeños, halve the grape tomatoes, and mince the shallot. Separately, juice the lime. Combine all of these ingredients in a mixing bowl and set aside until needed.
3. Lastly, with a cheese grater shave the Manchego.
4. When ready, pre-heat grill to medium-high heat; lightly oil the grates. Grill steak for 4 minutes on either side until gently firm at the center, then transfer back to cutting board and allow to rest for 10 minutes. Slice steak against the grain, then top with the tomato corn mixture. Sprinkle with shaved Manchego and cilantro, then eat!

STEAK.

Share the love!

Facebook

Pinterest

Twitter

Yummly

Linkedin

StumbleUpon