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Pastrami Spiced Flank Steak

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Pastrami Spiced Flank Steak 0 Picture

Ingredients

  • 1 tablespoon coriander seeds
  • 1 tablespoon paprika
  • 1 tablespoon cracked black pepper
  • 2 teaspoon ginger
  • 1-1/2 teaspoon Salt
  • 1 teaspoon Sugar
  • 1/2 teaspoon crushed red pepper
  • 1 beef flank steak (1-1/2 lb)
  • 3 clove garlic; crushed
  • 12 slices rye bread
  • mustard

Details

Preparation

Step 1

Crush coriander seeds. In cup mix with paprika, black pepper, giner, salt,
sugar and crushed red pepper. Rub both sides of steak with garlic, then pat
with spice mixture. Place in large self-sealing plastic bag, pressing out
excess air. Place bag in refrigerator for at least 2 hours, up to 24.

Remove steak from bag. Place steak on grill over medium heat and cook 13 -
15 minutes for medium-rare or until of desired doneness, turning steak
once. Place bread slices on grill over medium heat and toast, without
turning, just until grill marks appear on underside of break.

Transfer steak to cutting board. Let stand 10 minutes to allow juices to
set for easier slicing. Thinly slice steak across the grain and
serve with rye bread and mustard.

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