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Pastrami-spiced Flank Steak
Prep:
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Cook:
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Ingredients
1 TBSP coriander seeds*
1 TBSP paprika
1 TBSP cracked black pepper
2 tsp ground ginger
1½ tsp salt
½ tsp crushed red pepper
1 beef flank steak (about 1½ pounds)
3 cloves garlic, crushed
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1 TBSP (15 ml) coriander seeds*
1 TBSP (15 ml) paprika
1 TBSP (15 ml) cracked black pepper
2 tsp (10 ml) ground ginger
1½ tsp (7.5 ml) salt
½ tsp (2.5 ml) crushed red pepper
1 beef flank steak (about 680 grams)
3 cloves garlic, crushed
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Using a mortar with pestle, crush coriander seeds (or use ground coriander).
- In a cup, mix coriander, paprika, black pepper, ginger, salt, and red pepper.
- Rub both sides of steak with garlic, then pat with spice mixture.
- Place steak in large, self-sealing plastic bag, pressing out excess air.
- Refrigerate at least 2 hours, up to 24.
- Place steak on grill over medium heat and cook 13-15 minutes for medium rare or until desired doneness, turning once.
- Transfer steak to cutting board.
- Let stand 10 minutes to allow juices to set for easier slicing.
- Thinly slice steak across the grain.
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Nutritional Info
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Notes
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