Flank Steak With Dry Rub Food

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

Steps:

• Dry rub:
• Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
• Steak and salsa:
• Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
• Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
• Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
• Do Ahead
• Salsa can be made 1 day ahead. Cover and chill.

DRY RUBBED FLANK STEAK

Steps:

• Preheat a grill pan over high heat for 3 to 4 minutes
• Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
• Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing.

FLANK STEAK WITH PROVENCAL STYLE RUB

Steps:

• Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.
• Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.
• Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)
• Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.

AIR FRYER FLANK STEAK

Steps:

• Take the flank steak out about 30 minutes prior to cooking to bring it to room temperature. Prepare the dry rub by mixing the brown sugar, salt, pepper, onion powder, garlic powder, and paprika in a small bowl.
• Preheat the air fryer to 350F. Take the flank steak and gently tenderize it on both sides using a meat tenderizer. Rub the dry rub into the flank steak with your hands. Be sure to rub it in on all sides.
• Place the steak in the air fryer basket and air fry at 350F for 4 minutes, flip the steak and air fry for another 4 minutes. Check the internal temp of the steak (I like 130F for a medium rare flank steak). Cook for longer if needed.
• Place the cooked steak on a cutting board and allow it to rest for at least 5 minutes. Determine the grain of the steak and slice the steak into strips against the grain.

MUSTARD-MARINATED FLANK STEAK

Steps:

• Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
• In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
• Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
• Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.

DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS

Steps:

• For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours.
• Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes.
• Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside.
• Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve.
• Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes.
• Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli.

FLAT IRON STEAK WITH THREE PEPPER RUB

Steps:

• Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

SPICE-RUBBED FLANK STEAK WITH HORSERADISH CREAM

Steps:

• To prepare steak, trim fat from steak. Place bourbon and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
• To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
• To prepare rub, combine sugar and next 5 ingredients (sugar through salt). Remove the steak from bag; discard marinade. Rub sugar mixture over steak and chill for 30 minutes.
• Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.

GRILLED SPICE-RUBBED FLANK STEAK

Steps:

• Mash garlic and ginger to a paste with salt and spices using a mortar and pestle (or mince and mash with a large knife). Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 8 hours.
• Prepare grill for cooking.
• Bring steak to room temperature (do not leave out longer than 1 hour). When fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), grill steak on lightly oiled grill rack 5 to 8 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
• Holding knife at a 45-degree angle, cut steak across the grain into thin slices.

FLANK STEAK WITH SMOKED PAPRIKA RUB

Steps:

• Combine dry ingredients and rub all over steaks.
• Cover and put in refrigerator for about 45 minutes.
• In the meantime get your grill going. Bank your fire on one side.
• Sear over high heat first, then move to cooler side of grill and cook for 3 minutes each side. Longer for more well done.
• Remove from grill and cover for a few minutes with foil.
• Remove foil and cut across the grain and serve.
• Corn on the cob and zucchini go well with this.

OVERNIGHT-MARINATED FLANK STEAK

Steps:

• Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag.
• Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from the bag and shake off excess marinade. Discard remaining marinade.
• Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
• Rest steak 5 to 10 minutes before slicing across the grain.

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

Steps:

• prepare a grill for medium high heat.
• oil grate.
• grill corn, turning occasionally, until lightly browned all over, 8-10 minutes, let cool.
• cut kernels from cobras and place in medium bowl.
• add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
• set salsa aside.
• coat steak with all of the dry rub, packing on more than once if needed and drizzle with 2 tbsp oil to help rub adhere.
• grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
• cook until nicely browned and an instead-read thermometer inserted into the thickets part registers 130 degrees, about 4 minutes per side for medium-rare.
• transfer to a cutting board and let rest 10 minutes.
• return steak to grill just to recaps exterior, about 1 minute per side.
• transfer back to cutting board and slice against the grain.
• serve topped with salsa.

FLANK STEAK WITH WASABI RUB

Steps:

• Combine peppers, mustard, five spice powder, and anise in a spice mill.
• Grind to a coarse powder.
• In a small bowl, stir the water into the wasabi until smooth, adding a few drops of water if necessary.
• Let stand uncovered for 15 minutes.
• Combine the spice mix, wasabi, sake, soy sauce, and mirin.
• Makes about 1 cup marinade.
• Score flank steak on both sides and place in a large freezer bag.
• Pour enough of the marinade over the flank steak to coat.
• Refrigerate overnight.
• Grill, brushing with additional marinade as the flank cooks.