Thursday, June 23, 2011

Fennel-Rubbed Flank Steak

2lb Flank Steak (I think this is my new favorite cut of meat...YUM!)
1 T. Fennel Seeds, ground
1 T. Black Pepper
1/2 T. Sea Salt
2 T. Olive Oil
  1. Mix ground fennel seeds, sea salt, and pepper. Set aside.
  2. Rub steak, all over, with olive oil. Spread the spice mix onto the steak and rub in, to coat.
  3. Cover with plastic wrap and transfer to the fridge and let marinate (2-24 hours), until ready to grill.
  4. When ready to grill, remove from the fridge and let sit will grill heats. 
  5. Grill 5 minutes on one side and flip. Grill on other side for 3 minutes, for medium-rare. 
  6. Remove steak from grill, transfer to a plate, and cover with foil, to rest (3-5 minutes). 
  7. Slice about 1/2-3/4" thick, against the grain. Serve with Grilled Veggies* and Jicama Salad
I found this recipe in the July/August issue of Food&Wine Magazine. I adjusted the seasoning just slightly. 

*Grilled Veggies were a combination of baby Summer squash, halved and tossed with Olive Oil, Garlic Powder, and Northwoods Fire. I put them on a piece of foil and placed the foil onto the grill, without sealing the packet. While the steak rested, I moved them directly to the grill, to get grill marks and a little extra smokey flavor (I use a Weber with wood chunks to grill). The smaller you cut your veggies, the quicker they will grill. 

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