Grilled Flank Steak

Flank steak is a moderately priced steak that is also tender and moist.  For this recipe, I coated it with a unique dry rub consisting of cumin, coffee, chocolate, and garlic.  Spring is officially here so we can start grilling again, which is what I did for this steak.  Flank steak is very versatile and it is frequently made in to a Roulade, meaning to roll.  Flank is unique because the grain goes the long way, making it ideal for rolling.  In case you didn't know, you always want to cut steak against the grain because it makes it feel more tender when you are eating it.  This is best cooked no more than medium rare; if cooked well-done it gets too dry, in my opinion.  I served it simply with mashed potatoes.  

Ingredients

2 to 3 lb flank steak

2 tbsp cocoa powder

1 tbsp instant coffee granules

2 tsp cumin

3 large cloves garlic

salt and pepper, to taste

My steak was a little over 2 lbs.

Trim away any large globs of fat or gristle.  Also, Flank steak will occasionally have some silverskin attached to it.  You will want to be sure to remove this as it will not melt during cooking.  Then season liberally with salt and pepper.  I like to add the salt before the rest of the rub so that I can control it better.  

Mince the garlic as fine as you can.  

 Combine all the dry rub ingredients together in a bowl, including the minced garlic.  Then rub onto the meat.  

 Like I said, I grilled the meat for about 7 minutes a side on medium-high heat.  I find that this gives you a perfect medium rare.  As with any steak, you'll want to let this rest for about 5 minutes before you cut into it.  

 Then slice the meat into 1/2 inch pieces (making sure to go against the grain).  Try to save the meat juices to serve along with the steak.  

I had this with mashed potatoes and a salad.  Enjoy!