Flank steak rub
- lsboogy
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Flank steak rub
I use a salt pepper garlic rub on flank steaks - sometimes add some heat with chili flakes. Going to do half a dozen tomorrow for MEMS crew lunch - what does anyone else do? Jen was thinking I should try a rub with fennel seeds and some other herbs sometime - looking for suggestions
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Re: Flank steak rub
I regularly do garlic/soy/Worcestershire or garlic, rosemary, lemon juice, olive oil or chili powder, smoked paprika, hot chili pepper or Montreal steak seasoning works well or go Asian direction with soy, Gochujang, sesame oil..... possibilities are endless.
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Re: Flank steak rub
I have done a variety of homemade stuff.
I also really like rubs by oakridge abs runnin wild.
I also really like rubs by oakridge abs runnin wild.
- Jeff B
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Re: Flank steak rub
I like to do a soy, garlic, onion, salt, ginger, paprika. As Carter said, the possibilities are endless.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- lsboogy
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Re: Flank steak rub
I ended up with my old standard today - they were great. I've tried soy on chicken and fish, but never beef (I eat beef about 10 times a year - most of my protein is lamb, fish, and an occasional chicken, along with duck and chicken eggs). I think some of the suggestions may get played this fall - have a date at homeless shelter late September where I will be doing steaks (next weekend is already booked for chicken parm for 300) - I like the ginger and lemon juice ideas as well. Tarragon and rosemary are nearing harvest size now - will take the herb garden inside over the winter - used to have a set of rosemary, thyme and tarragon that were 10+ years old in a set of planters. Starting the practice again this year.
Thanks all for chiming in - love the ideas
Thanks all for chiming in - love the ideas
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Re: Flank steak rub
My favorite thing to do with flank steak is Carne Asada! I love me some carne asada tacos!!
There are lots of ways to make carne asada marinade but this one is my favorite.
2 oranges (for juice)
1 lemon. (For juice)
1 lime. (For juice)
1 blackened jalapeño
4-5 cloves garlic- minced
1/2 cup Bragg liquid aminos or soy sauce
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon cracked black pepper
Pinch of dried oregano
1/2 cup olive oil
1 bunch fresh cilantro- chopped
Combine all ingredients into a large bowl, preferably with lid. Stir well to incorporate the oil. Completely submerge the meat in the marinade and place in the fridge for 24 hours.
Note: I use the Costco flank steaks, trimmed but left full size, which is pretty large. This is important to note because smaller sizes of meat will require adjustment for to smoking and cook times.
After removing from the marinade I lightly wipe off excess marinade and excessive cilantro stuck to the meat.
I then smoke the meat for 45-60 min per side on a pellet grill at 160-170* F. I like to use cherry or pecan for this.
When removed from the smoker the meat should still be pretty raw.
Finish cooking on either a very hot cast iron grill pan or a gas grill. Shoot for nice char marks and medium rare center.
The taste of the meat is out of this world! Smokey with a bit of spice. Citrusy with the freshness of cilantro. It would be very easy to just sit back and eat the meat! But slicing it very thin, dropping it into a fresh corn tortilla with some pico de gallo and creamy guacamole... pure heaven in every bite!
There are lots of ways to make carne asada marinade but this one is my favorite.
2 oranges (for juice)
1 lemon. (For juice)
1 lime. (For juice)
1 blackened jalapeño
4-5 cloves garlic- minced
1/2 cup Bragg liquid aminos or soy sauce
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon cracked black pepper
Pinch of dried oregano
1/2 cup olive oil
1 bunch fresh cilantro- chopped
Combine all ingredients into a large bowl, preferably with lid. Stir well to incorporate the oil. Completely submerge the meat in the marinade and place in the fridge for 24 hours.
Note: I use the Costco flank steaks, trimmed but left full size, which is pretty large. This is important to note because smaller sizes of meat will require adjustment for to smoking and cook times.
After removing from the marinade I lightly wipe off excess marinade and excessive cilantro stuck to the meat.
I then smoke the meat for 45-60 min per side on a pellet grill at 160-170* F. I like to use cherry or pecan for this.
When removed from the smoker the meat should still be pretty raw.
Finish cooking on either a very hot cast iron grill pan or a gas grill. Shoot for nice char marks and medium rare center.
The taste of the meat is out of this world! Smokey with a bit of spice. Citrusy with the freshness of cilantro. It would be very easy to just sit back and eat the meat! But slicing it very thin, dropping it into a fresh corn tortilla with some pico de gallo and creamy guacamole... pure heaven in every bite!