Grilled Flank Steak Pastrami

This is one of those meat recipes that you can do a lot with. You could shave it thin for sandwiches or cut it a little thicker and eat it like you would for flank steak. Real easy and if you follow the instructions pretty impossible to mess up. Which is good given that flank can be a pricier cut of meat.

I had to make mine on a grill pan as I ran out of gas on the grill. Don’t forget with flank you are shooting for a medium temp. A tad on the pink side when you cut it is perfect. image1

Ingredients for 4 large portions:
1 trimmed beef flank steak (usually 1.5 to 1.75 pounds)
2 tsp vegetable oil
1 tbsp freshly ground black pepper
1 tbsp ground coriander
1 tbsp kosher salt
2 tsp paprika
1/2 tsp dry mustard with a touch of honey for sweetness


Mix pepper, coriander, salt and paprika in a small bowl.

Cover both sides of meat with oil. Puncture both sides of meat with a fork.

Rub in about half of the spices on each side.

Wrap up meat and refrigerate for 2-3 hours. You can cook it right way if you need to.

Leave on counter for 30 minutes before cooking.

Fire up grill or grill pan, cook to medium. Aim for a 135 F internal temp, which will rise to about 140 F as it rests.

Let it cool for 15 minutes. Slice thinly against the grain.

Serve with slightly sweetened mustard and rye bread or however you can stuff this in your mouth.

From: FoodWishes 


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