grilled flank steak with chile rub

Joshua and I are trying to focus our diet on more protein these days, and we are both red meat lovers. Of course, red meat is not cheap, especially if you want the good stuff (grass fed, organic, hormone free – what are they NOT putting in meat these days??). Flank steak or London broil or skirt steak are pretty good budget-friendly options.

You have to have the right recipe, though. I feel like these tougher cuts need a little more love than the sprinkling of salt and pepper you can get away with on a ribeye.

I’m a big fan of this rub, from Leite’s Culinaria. It packed our little flank steak (ok, both of them) with flavor. I nixed the cumin (what can I say? sometimes I’m just not in the mood for cumin) and doubled the garlic. Quite nice. Of course, any spice mix will work – hefty amounts of salt and pepper are key, and the garlic and cayenne were delightful additions. Use this as a starting point for your future steaks. 🙂


P.S. – On Sunday evening, July 27, Judaism starts a traditional period of nine days before one of the bigger fasts – Tisha b’Av (the Ninth of Av). During this period of deep mourning for Jerusalem and the destruction of the Temple, we will not be eating any meat or drinking any wine. With this in mind, I will be posting completely meatless meals July 28 – August 5. Enjoy! And savor this steak, in the meantime. 😉


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