The Shrimp Quesadilla post I proposed for today has been temporarily hi-jacked by the grumpy opinionated teenager known here as No Thank You Boy. NTYB expressed his displeasure with the quesadilla plan by exercising his right to filibuster all the way to home from school yesterday. I told him I would only allow a dinner plan veto if he could suggest an alternate bill (menu) that was equally delicious and, in the interest of fiscal responsibility, also use sale ingredients.
I’ve been watching entirely too much C-SPAN. I really need to get a life.
Much to my happy surprise, NTYB proposed flank steak tacos! NTYB and I share a love for Mexican food. It’s the one thing we have in common these days. So, flank steak tacos for dinner were actually a bi-partisan agreement. (Heh, heh, heh.)
I absolutely love this flank steak and would definitely make it again. I let the steak sit with the rub for about an hour and a half, and then slid it under the broiler (too cold to send the Husband out to the grill). My broiler is powerful hot, so 2 ½ minutes per side was perfect for me. Use your good judgment if you broil your steak, but for the love of all that is good in the world, don’t overcook it. That’s a big no-no with flank steak! Medium rare is best.
Take advantage while flank steak is on sale – serve it up to your constituents tonight! J
CHILI RUBBED FLANK STEAK
- 1 large clove garlic, rough chopped
- 1 T. chopped onion
- 1 T. fresh lime juice (yes, fresh – and they’re on sale so there’s no excuse for using bottled. Amen.)
- 2 t. chili powder
- 2 t. salt
- 1 t. cumin
- 2 T. olive oil
- 1 – 1 ½ lb. flank steak (on sale this week, 2/3/10 to 2/9/10)
- Additional lime wedges
- Shredded cheese
- Shredded lettuce (if you’re in to iceberg, it’s on sale)
- Fresh cilantro, chopped (on sale)
- Corn or flour tortillas, warmed (flour tortillas are on sale)
In a processor (I used a mini-prep), pulse the garlic with the onion, lime juice, chili powder, salt and cumin. With the machine on, slowly drizzle in the olive oil until a wet paste forms. Rub the paste all over the steak.
Light a grill or preheat a grill pan. Grill the steak over a medium-high fire for 10 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 125° to 130° for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest for 5 minutes.
Cut the steak across the grain into 1/4-inch-thick slices. Arrange the meat on a platter. Squeeze 2 lime wedges over the steak slices (*see note*), then top with the shredded cheese and cilantro. Serve with the warm and the remaining lime wedges.
*NOTE* I skipped this step; I didn’t want the steak to get to limey for my punks. They’re not in to too much lime. Also, I didn’t top the platter with the shredded cheese and cilantro; I just served it all on the side so everyone could ‘have it their way’. That’s how I roll!Featured, Fresh, Frugal, Fabulous | February 4th, 2010