Flank Steaks Two Ways

By nancytripp

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.