Food Blog Friday: Spice-Rubbed Flank Steak from Blue Kitchen

Spice-Rubbed Flank Steak from Blue Kitchen

I love grilled beef.  I especially love grilled flank steak.  Today I’m introducing you to one of my favorite food bloggers, Terry from Blue Kitchen, and his recipe for Spice-Rubbed Flank Steak.  The meat is slow-marinated in a mixture of coriander, cumin, cinnamon, fresh ginger, and garlic before it meets the grill.  Yes, it smells and tastes just as fantastic as it sounds.

I’ve definitely been making an effort to eat less meat.  When I do indulge, I try to buy grass-fed beef and free-range organic chicken.  Now that I can buy both beef and chicken at the Farmer’s Market here in Fresno, the meat I buy is often local, too.  It doesn’t always happen.  The flank steak pictured above came from Costco.  I tried to buy it at the Farmer’s Market, but neither purveyor had flank steak that day and I needed that particular cut of beef (usually I’m much more flexible).  So yes, I slip, but I’m trying.  I’m at the point now where I want to pay more for beef and chicken if the animals have been raised right.  I also feel good about paying more for local organic produce (although you’ll find that if you buy produce in season at a Farmer’s Market, the prices are surprisingly low).  I want my money to support the people who get it.

Speaking of people who get it, Terry Boyd knows his way around a kitchen.  But even better, he has the gift to inspire others to cook.  Blue Kitchen is one of those places on the internet where I always feel welcome.  I can drop by, hang out with Terry and his wife Marion for a while, listen to some jazz, and leave feeling both relaxed and inspired.  The menus aren’t complicated, the ingredients aren’t complex.  It’s just good food and good conversation.

This Spice-Rubbed Flank Steak is a perfect example of what the recipes are like at Blue Kitchen – simple ingredients, complex flavor, and instructions that even an inexperienced cook can follow.  Since Costco sells their flank steak in a two-pack, I’ve made this twice the past month for two different groups of people.  It was met with rave reviews all around.

Spice Rub Mixture

The marinade for the steak is a spice rub.  Fresh garlic and ginger are mixed with ground spices and a bit of oil to make a paste.  I toasted and ground whole cumin and coriander seeds for the rub instead of using pre-ground spices.  It only takes a few minutes longer but I think it makes a big difference in flavor.

Spice Paste

I mixed the ingredients with my fingers since I knew I’d be getting my hands dirty rubbing the steak anyway.  Plus, I love mixing things with my hands!

Rubbing the Flank Steak

I rubbed the spice paste all over both sides of the flank steak making sure every inch of it was covered.  The steak was then placed it in a plastic bag and left to marinate in the refrigerator for about 8 hours.

Grilled Flank Steak

I grilled my steak over medium heat for about 5 minutes on each side and ended up with a perfectly pink medium steak.  Terry gives grilling times for a medium-rare steak in the recipe.  Flank steak is really best grilled to a medium-rare to medium doneness, but even well-done flank steak will be somewhat tender if it’s sliced thinly against the grain.

Sliced Flank Steak

We ate the flank steak stuffed into pita with lettuce, tomatoes and garlic sauceRice pilaf made the perfect side dish the first time I made this and a wheat berry salad was a great accompaniment the second time.

I really hope you enjoy this flank steak and Blue Kitchen as much as I do!

Spice-Rubbed Flank Steak at Blue Kitchen
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Previous Food Blog Fridays:

  1. Charles G Thompson

    Reading this while hungry was not a good idea – now starving. Thanks for the tip about Blue Kitchen.

    6:10 pm  Jun 25th, 2010
  2. Stephanie

    Could there be a better picture of flank steak? I think not. Looks delectable.

    11:17 am  Jun 26th, 2010
  3. Debbie

    Thanks for the introduction to Blue Kitchen. I subscribed and am now following on twitter too.

    This recipe looks great too.

    I really thank you for having that handy button at the end of your posts so I can print it off. It saves much time and I appreciate that.


    1:11 pm  Jun 26th, 2010
  4. Terry

    Thanks for the shout out, Nicole! Flank steak really is a wonderfully flavorful cut, isn’t it?

    9:57 pm  Jun 30th, 2010
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    […] Spice-Rubbed Flank Steak from Blue Kitchen […]

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  6. Lynne

    I think I like flank steak better than a T-Bone or a filet! This one looks like a real winner-so beautifully photographed, too.

    12:16 pm  Jul 10th, 2010
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  8. The Heritage Cook

    Grill Recipes for a 4th of July BBQ…

    I liked your entry and I’ve added a Trackback to it on my weblog! JB…

    3:17 pm  Aug 11th, 2010
  9. Steak

    I like the idea of using a rub instead of sauce. This rub looks really good, I will be trying a variation of this weekend. Thanks!

    10:22 am  Feb 10th, 2011
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