5/5
(1 Votes)
Ingredients
- OR:
- 2 teaspoons each
- Kosher salt
- coarsely ground black pepper
- garlic powder
- paprika
- ground cumin and coriander
- 2 pounds beef loin flap steaks
- 1 Tb. olive oil
- 2 Tbs. each
- Olive Oil
- Balsamic Vinegar
- Worcestershire sauce and Soy sauce
- 1 TB. Dijon mustard
- 1 tsp. garlic powder
- 1 1/2 pounds thin, flat steak such as flank, skirt or flatiron
Preparation
Step 1
Mix salt, pepper, garlic powder, paprika, cumin and coriander. Rub steak w/ oil and pat on spice mixture; let stand up to two hours or overnight. Return to room temperature.
Heat grill high ten minutes.
Put on steak, close lid.
Cook three minutes per side for rare/med rare
Let stand five minutes. Slice against the grain.
OR: (matches second set of ingredients)
Mix oil, vinegar, Worcestershire and soy sauces, mustard and garlic power; pour into a gallon-size lock bag add steak and marinate for at least 30 minutes, or up to 2 hours. (or overnight in refrigerator) Bring to room temp.
Heat grill high ten minutes. Continue same as above recipe.