Monday, July 16, 2012

Grilled Flank Steak Salad

It was nice to come home from work to find my husband in the kitchen getting things set for dinner. I love to cook and it is a way for me to decompress after work, a way to sink into the kitchen and think about nothing else but what I am going to fix for dinner.  Well tonight my husband took care of that for me.  He chose a flank steak to cook and serve over a salad.

Flank Steak with Cumin Cinnamon Rub
The rub recipe comes from the Grassfed Gourmet Cookbook
1-1/2 tablespoons chili powder
1-1/2 tablespoons ground cumin
1 tablespoon ground coriander
1-1/2 tablespoons coarse salt (I don't usually use this much salt when making this rub, adjust to your taste)
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1-1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper
Mix ingredients together and rub on steak.  This rub will make more than you need.  Place steak on a preheated 500 degree Fahrenheit grill and cook for 5 minutes, flip and cook for 3 minutes more.  Remove from grill, tent with foil and let rest for 5 minutes.  This will cook the steak to medium-rare.

The salad consisted of green leaf lettuce, cucumber (fresh from the garden), green pepper (ours aren't doing very well), tomato (it was a cherokee purple tomato from our garden and it was delicious, it was the first one of these we have gotten).

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