That’s all I can say about tonight’s dinner. Wow.
Once again, my latest issue of Cooking Light delivered with a killer recipe for Spice Rubbed Flank Steak with Fresh Salsa. Both Jay and I have had our eye on this recipe, which worked out perfectly, since I’ve actually had a flank steak in our freezer from back in October when I was sent some to sample.
The one rule I gave Jay for if we’re having beef for dinner is that HE has to cook it. I don’t have anything against red meat, and on occasion I like to indulge in a little bit of the stuff. But rarely will I cook it (unless it’s in my Burgundy Beef Stew…that’s another story).
So tonight was the night, and boy, was this recipe, well…just straight up awesome.
While Jay took care of grilling the meat, I prepared the salsa, some white rice, and steamed green beans.
We made a couple minor tweaks to the original recipe, and only made half of the salsa it called for, since Jay plans on slicing the leftovers up for sandwiches during the week.
Let me tell you…if you’re into red meat every now and then, you have GOT to give this recipe a try.
Spice-Rubbed Flank Steak with Fresh Salsa
(lightly adapted from this recipe from Cooking Light)
- 1 cup chopped seeded tomato
- 1/4 cup finely chopped red onion
- 3 large basil leaves, chopped
- 1-1/2 tablespoons fresh lime juice
- 1/2 tablespoon extra-virgin olive oil
- 1/2 teaspoon fresh minced garlic
- 1/4 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh minced garlic
- 1 (1 1/2-pound) flank steak, trimmed
- 1 tablespoon extra-virgin olive oil
- Cooking spray
- Preheat grill to high heat.
- To prepare salsa, combine first 7 ingredients in a bowl. Set aside.
- To prepare steak, combine garlic powder and the next 6 ingredients (through cinnamon). Brush both sides of steak with olive oil and garlic, and sprinkle with spice mixture. Place the steak on grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let stand for 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with fresh salsa. ENJOY!
Everything about this dinner was top notch, from the steak and the salsa, right down to the white rice (I can’t even tell you the last time I had white rice…so good!). I think I may even have to dig into the leftovers later this week!
The rest of the night is being devoted to some laziness on the couch with my two boys…sounds perfect to me.
Question for the Evening:
Do you eat red meat? If so, what’s your favorite way to eat it (or favorite cut)?