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I’m catching up on my posting and am enjoying every minute of it.  I’ve decided that blogging is sort of like gardening for me…when I go back to my garden after a week or two, I get addicted to it and have to get outside everyday, even if it means weeding.  I actually enjoy weeding. {I bet if we lived closer, you’d ask me to come over and help with the weeding this weekend.}  And, I would too.

Last night’s dinner was a broiled spice-rubbed flank steak.  No, my kids did not eat it.  Yes, the grown-ups not only ate it, but we loved it.  Flank steak is so easy to prepare that if you’ve never made it, you’ll be kicking yourself and wondering why you’ve not added it to your dinner repertoire.  Until now.

Here’s what I love:

1. A dry rub or a simple marinade takes just a few minutes to pull together

2. You probably have all {or most} of the ingredients in your pantry and/or spice cabinet {for the dry rub or a marinade}

3. Once your broiler is ready, a flank steak takes just about 10-12 minutes in the oven

The flank is a delicious cut of meat is readily available in your local grocery store.  Just check with the butcher if you don’t see it out.  You’ll notice that it’s a long, flat cut and it will be tough if you don’t marinate it and/or if you overcook it.  Many people throw it on the grill and it is delicious, but you need to keep a watchful eye on it.  Again, do not overcook it or you will end up with stringy meat.  One other note on flank steaks, like most other meats it is critical to let it rest after you take it off the heat source or you’ll end up with a bloody mess on your cutting board or your serving platter.  Cut it thinly against the grain and then serve.

{No, I wasn’t trying to throw out some British speak right there.  It will be ugly and you’ll lose all of those delicious juices.}

To get started, remove the 1 1/2 lb flank steak from the refrigerator and let it come to room temperature (about 30 minutes).  Set your oven temperature to broil.  Using a sharp knife, mince 2 garlic cloves.

For the spice rub you’ll need: 2 tsp paprika, 2 tsp ground coriander, 1/2 tsp fine ground dry mustard, 1 tsp sea salt, 1/2 tsp freshly ground black pepper and 2 minced garlic cloves.

I used a small whisk to combine all of the spices with the minced garlic.

Press the spice rub into the room temperature flank steak (both sides).  Sprinkling it over won’t help it all to adhere.

The flank steak is ready to go into the oven.  Looks good, right?

Oh, this plate just cries out for a baked potato topped with a dollop of creme fraiche and snipped chives.  {Please pardon the blank plate.} And, just in case your looking for another flank steak recipe, this one is a winner.

Broiled Spice-Rub Flank Steak


1 1/2 lb flank steak

2 tsp paprika

2 tsp fine ground coriander

1/2 tsp finely ground mustard

1 tsp Kosher salt

1/4 tsp fresh ground black pepper

 2 garlic coves, minced


Remove the flank steak from the refrigerator and let stand at room temperature for 30 minutes.  Set oven to broil.

In small bowl, mix paprika with next 5 ingredients.  Press spice rub into both sides of flank steak until well-coated, using your fingers.

Broil for 5 minutes on each side.  Remove from oven and let rest for 5 minutes before slicing thinly against the grain.


Today, I’m linking to Friday Potluck at Ekat’s Kitchen.  Enjoy!