Last week for MFM I posted mom’s warm German Potato salad. I used it as a salad side for this weeks post a Coffee Rubbed Flank Steak. I have been wanting to do this all summer and realized that if I did not get on it, we would hit the holidays, and I may not get to cook and post it. This is a very quick meal to put together. It can be cooked on the grill, in the oven or on the stove. I cooked it in a black iron skillet on the stove and then placed it in a 170° oven to keep it warm while I finished the sauteed green beans that seem to be the go to side here in the hinterlands. Flank steak is a cut of meat that is used for London Broil as well as fajitas and Asian stir-fry. It is a cut that comes from the “belly” of the cow, and it is one of the most exercise muscle, thus is best when it is bright red in color. It should be cut against the grain before you serve it to maximize tenderness. It is also a thin slice of meat and will cook pretty quickly.
I opted to use a dry rub, that I left on for about 2 hours, then pan fried it to rare and set it in a warm oven to finish. So, without further ado, let’s get started.
Coffee Rubbed Flank Steak for Man Food Mondays
- 1½ lb flank fteak
- 1 tablespoon canola oil
- 3 tablespoons coffee beans fresh ground for 15 seconds
- 2 tablespoons fresh ground black pepper
- 1 ½ tablespoons kosher salt
- ½ teaspoon cayenne pepper
- 2 tablespoons paprika
- 1 tablespoon ancho chile powder
- ½ teaspoon coco powder
- ½ teaspoon dried oregano
- Lightly coat the flank steak on both sides with canola oil.
- Liberally dust each side of the flank steak with your dry rub and press it into the meat.
- Cover the flank steak with plastic wrap and place in the refrigerator for 30 minute to 2 hours.
- Remove from the refrigerator 10 minutes before you are ready to cook it.
- Lightly oil a black iron skillet and place on the burner over medium high heat until hot.
- Place the flank steak in the hot pan and cook for 3 minutes on each side.
- Remove from heat and let sit in a warm oven for 5 minutes +/-
- Move it to a cutting board allow it to rest for 5 minutes then slice against the grain of the meat into ¼ slices and serve.
The key to a tender flank steak is the cook time. Do not be tempted to over cook it. The closer to rare or medium rare the better. If you cook it too long, it will get very tough and chewy. Remember it will continue to cook while it sits in the pan in the oven, so do not let it sit there long. Remove it to a cutting board and slice just as you are getting ready to serve it.
Oh, the dry rub makes enough to do 2 or 3 meals so store it in a air tight container to use again at a later date.
It does not take much to get this right. Give it a shot, and let me know what you think.
Until next week, take care.