Grilled Spice Rubbed Flank Steak with Marinated Tomatoes
This recipe is another nice way to make a cheap cut of beef taste really, really nice. The spice “rub” in this recipe is actually more of a paste in which the moisture binding together all the spices is provide by fresh garlic and ginger. The result is a strongly concentrated rub that translates into very big flavor in the end product. It’s a bit hot but so much more than that. There’s the slightly smokiness from the cumin, the exoticness of the coriander and the “hmmm” ingredient of cinnamon. It’s really quite brilliant, especially with the anise, honey, and balsamic vinegar flavors in the marinated tomatoes. Here’s the recipe:
2 large garlic cloves
1 1/2 tsp grated peeled fresh ginger
1 tsp kosher salt
1 tsp ground cinnamon
1 tsp coriander
1/2 tsp black pepper
1/2 tsp cumin
1 1/2 lbs steak (skirt or flank steak would be perfect)
Mash together the garlic, ginger and spices in a mortar and pestle. (Or, cut the ginger and garlic as small as possible and mix with the spices.) Rub the mixture all over the meat, wrap with plastic wrap and let it marinate in the refrigerator for 4-8 hours.
Prepare a hot grill.
Bring the meat to room temperature by taking it out of the refrigerator about an hour before you grill. Cook till it reaches your desired doneness. Take it off the heat, cover with aluminum foil, and let it rest for 5-10 minutes. Slice the meat thinly across the grain and serve with the marinated tomatoes.
1/2 tsp cumin seed
1/2 tsp fennel seeds
2 tsp balsamic vinegar
2 tsp mild honey
1/4 tsp salt
1/4 tsp pepper
3 cups chopped tomatoes
Toast the cumin and fennel seeds in a dry saute pan. Then crush in a mortar and pestle or process in a spice grinder. Mix the rest of the ingredients together and let rest at room temperature for about an hour.
There’s just a nice synergy between the tomatoes and the steak here. Definitely a tomato season keeper. Enjoy!