Flank Steak With Dry Rub
- Flank steak (1.5 - 2 lbs.)
- Garlic powder 6 tbls.
- Paprika 4 tbls.
- Parsley (dried) 1 tbls.
- Basil (dried) 1 tsp.
- Chili powder or cayenne powder (to taste)
- Oregano (dried) 1 tsp.
- Salt 1 tsp.
- Grind the dried herbs and mix together all the herbs and spices. This makes enough to use 3 or 4 times so store in a spice jar.
- Lay the flank steak on a large plate and sprinkle each side with the dry rub. After sprinkling, rub the dry rub into the meat. Put the flank steak in a large zipper plastic bag and refridgerate if making more than 30 min. ahead of time.
- Allow the steak to sit out 30 minutes before grilling to come to room temperature. Grill for 4 min. each side on high and 3-4 min. each side on medium, depending on how rare you like it.
- Slice across the grain on the diagonal.
flank steak, garlic, paprika, parsley, basil, chili powder, oregano, salt
Taken from www.epicurious.com/recipes/member/views/flank-steak-with-dry-rub-1204825 (may not work)