Spicy Flank Steak

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Once regarded as the "poor cousin" cut of beef, flank steak has now become a most fashionable cut. It cooks quickly and tastes so good.

Check out all of Linda's Beef Recipes using various cuts of beef.

Spicy Flank Steak

1 cup firmly-packed brown sugar
1/2 cup coarse salt
1 tablespoon ground mace
1 tablespoon ground allspice
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground cloves
1 (2- to 2 1/2-pounds) flank steak
1 tablespoon olive oil

In a bowl or plastic bag, combine brown sugar, salt, mace, allspice, onion powder, garlic powder, and cloves. Rub spice mixture over flank steak; place in a resealable plastic bag or covered dish; place in refrigerator and let marinate for 24 hours.

Remove the steaks from the refrigerator an hour before cooking. Rinse steak and set on a wire rack to dry 10 to 30 minutes. Brush flank steak with olive oil before cooking. Either grill, broil, or pan fry flank steak over high heat to medium rare or until the internal temperature reaches desired temperature on meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare.

    Rare - 120°F
    Medium Rare - 125°F
    Medium - 130°F
Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates.

Makes 4 servings.