Shaun Smith of Ontario, Canada
This August 1st I’ll be making rare grilled flank steak with spicy dry rub. (See more bbq recipes at Cookbook Club on CBC.ca. https://tiny.cc/PicnicsCBC)
Rare-grilled flank steak with sumac spice rub
1 kg flank steak
1 tsp. sumac powder
1/2 tsp. each: chipotle powder, ancho chili powder, cinnamon, coriander powder, paprika
1 tsp. sea salt
15 turns of the black pepper mill
1 large clove garlic, finely minced
1 1/2 tablespoon extra virgin olive oil
1 tsp. Dijon mustard
In a small bowl, mix the rub ingredients together into a paste with a spoon. Lay out the flank steak on a cutting board and spoon half of the rub mixture onto one side of the steak. Using the back of the spoon, or your fingers, spread the rub evenly over the surface of the steak, rubbing it into all the crevices. Lay a piece of cling film over the steak, then flip the steak over. Coat the second side with the rest of the rub and then seal the steak with more cling film. Put the covered steak in the fridge to marinate for at least two hours or up to 24 hours.
Remove the steak from the fridge one hour before grilling. This steak cooks very fast, so make sure everything else for your meal is ready before you start. Heat your grill on high for 10 minutes. When ready to grill, dab some vegetable oil on a clean cloth and rub it on the grill. Remove the cling film from the meat and lay the flank steak on the hot grill. Close the lid and reduce heat to medium-high. Grill for five minutes, rotating the meat about 30 degrees at the halfway point, to create crossed searing marks. Flip the steak over after five minutes and repeat above grilling process for another five minutes.
When done, move the steak to a large cutting board and let it rest for five minutes. Slice the meat as thin as you can across the grain, using a sharp knife. The meat will be less rare at the flat ends of the steak and more bloody as you get closer to the thicker middle. Serves 4 to 6 people.