Flank steak, with its deep beefy flavor and standout striations that soak up rubs and marinades, it should be on everybody’s list of favorite grilling cuts. So when you’re craving a little barbecue flavor anytime of year, this recipe does the trick. The beauty of flank steak is that it absorbs the flavors of any rub or marinade easily.
One of the tastiest, and potentially toughest cuts of meat you’ll ever eat, there are two opposite cooking choices with flank. You either cook it hot and fast, or long and slow by braising. The purpose is to break down the connective tissues by cutting thin slices or by heat and moisture. Clearly we are doing the fast method here.
Using cumin as the common seasoning on both the meat and the cauliflower make them pair together well.
Honey-Chipotle Glazed Flank Steak and Cumin Cauliflower
- 2 tsp. extra virgin olive oil
- 2 tsp. minced garlic
- 1/2 tsp. ground cumin
- Kosher salt
- 1 1/2 Tbsp. minced canned chipotle in adobo sauce
- 1 Tbsp. honey
- 1 tsp. finely grated lime zest
- 1 Tbsp. fresh lime juice
- 1 lb. flank steak
- Position an oven rack 6 inches below the broiler and heat the broiler on high. Line a large-rimmed baking sheet with foil.
- Combine 1 tsp. of the oil, garlic, cumin, and 1/2 tsp. salt in a 1-quart saucepan over medium-low heat; cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the chipotle and honey and stir until heated through about 1 minute. Remove from the heat and stir in the lime juice and zest.
- Rub the flank steak with the remaining 1 tsp. oil and season generously with salt. Transfer to the prepared baking sheet and broil, turning once, until slightly browned and cooked to your liking, about 3 minutes per side for an internal temperature of 140°F.
- Spread the glaze over the top of the steak and broil until it begins to bubble and darken in places, 1 to 2 minutes. Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.
Cumin Roasted Cauliflower
- 1 medium cauliflower, broken down into florets
- 1 tsp. cumin seeds, lightly crushed
- 2 Tbsp. extra virgin olive oil
- Kosher salt and ground black pepper, to taste
- Preheat oven to 450 degrees.
- Toss the cauliflower with olive oil, cumin seeds, and salt and pepper in a large bowl.
- Spread the cauliflower on a large sheet pan and roast in the preheated oven for 15-20 minutes turning halfway through cooking (cauliflower should be browned in spots and tender).
Recipes by Julissa Roberts for Fine Cooking