Ingredients

The following ingredients have 5 Servings
  • 1kg flank steak (bavette), trimmed
  • 1 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 2 tsp garlic powder
  • 1 tbsp dark brown sugar
  • 1 tbsp sea salt
  • 1 tsp coarsely ground black pepper

Instruction

  • <p><strong>1.&nbsp;</strong>Mix the spice rub ingredients together.</p> <p><strong>2.&nbsp;</strong>Coat the steak on both sides with olive oil, rubbing it in well. Coat with the spices, rubbing them in well. Set aside for one hour or more, before cooking.</p> <p><strong>3.&nbsp;</strong>Heat the barbecue or a cast-iron grill pan to hot, then lightly oil. Grill the steak for 3½ to four minutes on each side*, or until charred outside and medium-rare inside. Transfer to a warm plate and rest for five minutes. Finely slice across the grain, and serve with your favourite sauce or relish.</p> <p><strong>Note:</strong></p> <p>Flank steak (also known as inner skirt, outer skirt, and hanger steak) is a fibrous cut that nevertheless yields great flavour and a satisfying chew. The trick is to keep the cooking simple, add flavour with a spice rub, and don't cook beyond medium rare; to serve, slice across the grain. When buying, ask your butcher to trim the steak of any outer membrane. Serve with mustard, salsa verde or chimichurri.</p> <p>* This recipe originally instructed cooks to grill the steak on either side. This has been corrected.</p>