Spice-Rubbed Flank Steak With Bell Pepper Relish |
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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Found this in The Washington Post - good summer eats - Grill, garden fresh peppers & FAST! They wrote, Quick-cooking dinners don’t require a sacrifice of flavor for speed. In the time it takes the steak to grill, diced bell pepper and sweet onion are cooked together with cloves and apple cider vinegar to form a fragrant and flavorful relish for the meat. Cloves give the vegetables an instant pickled-relish flavor. The whole dish takes under 20 minutes to cook. That'll work for us! Ingredients:
1/2 teaspoon chili powder |
1/2 teaspoon salt, to taste |
1/4 teaspoon black pepper, freshly ground, to taste |
1 pinch sugar |
1 1/2-2 lbs flank steaks |
1 -2 teaspoon olive oil |
1 bell pepper, cut into 1/4-inch dice (about 1 cup, use red, yellow, orange) |
1 onion, cut into 1/4-inch dice (about 1/2 cup sweet onion) |
1/4 teaspoon ground cloves |
1 1/2 tablespoons apple cider vinegar (to taste) |
Directions:
1. Combine the chili powder, salt, pepper and sugar. Rub the spice mixture over the flank steak. At this point, the steak can be refrigerated for up to 12 hours before cooking.
2. When ready to cook, prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate. Grill the steak for about 12 minutes (medium-rare), turning once to ensure even browning, or until the desired degree of doneness.
3. While the steak is cooking, place enough oil in an 8- to 10-inch saute pan or skillet to coat the bottom; heat over medium-high heat. Add the bell pepper and onion, stirring, and reduce the heat to medium. Add the cloves and a pinch of salt and cook for about 8 minutes, stirring, until the vegetables have softened. Remove the pan from the heat and add the vinegar. Return the pan to the heat and cook for 2 to 3 minutes, allowing the vinegar to reduce and the flavors to meld. Taste and add vinegar as necessary. Let the steak rest for 10 minutes before cutting into thin slices on the diagonal. Serve with the relish spooned over the slices.
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