Spice-Rubbed Flank Steak with Grilled Gazpacho Sauce
This spice-rubbed steak on the grill is special enough. But here, a good thing gets even better with a bold tomato and pepper sauce reminiscent of gazpacho. For a change of pace, try substituting chicken, pork chops or even shrimp for the beef.
1 tbsp chopped fresh thyme, plus additional sprigs for garnish
1 tsp each chile powder, garlic powder and onion powder
3/4 tsp sea salt, plus additional, to taste
1/2 tsp ground cumin
2 tomatoes, halved and seeded
1/2 small red bell pepper, halved, cored and seeded
1/2 small green bell pepper, halved, cored and seeded
1 1/2 tbsp olive oil, divided
1 1/2 lb flank steak, about ¾ inch thick, trimmed
1/2 slice whole-wheat bread, torn into ¾-inch pieces
2 tsp red wine vinegar
Pinch ground cayenne pepper, plus additional, to taste
In a small bowl, combine thyme, chile powder, garlic powder, onion powder, salt and cumin. In a large bowl, combine tomatoes, bell peppers, 1 tbsp spice mixture and 1 tbsp oil. Sprinkle flank steak with remaining spice mixture.
Prepare a grill to medium-high and lightly oil grate. Grill tomatoes skin side down until softened and lightly charred, about 2 minutes. Grill bell peppers until softened and lightly charred, 3 to 4 minutes per side. Grill flank steak to desired doneness, about 4 minutes per side for medium-rare or 5 minutes per side for medium. Set steak aside to rest for 5 minutes.
Meanwhile, in a food processor, combine tomato, bell peppers, bread, vinegar, cayenne and remaining 1½ tsp oil and process to purée. Add additional salt and cayenne.
Cut steak across the grain into thin slices. Serve in a pool of tomato sauce, garnished with thyme sprigs.
Grilled lettuce and flank steak get a burst of flavor from a light citrus vinaigrette in this dish. Topped with crumbled blue cheese and walnut pieces, this dish is a perfect summertime meal that both steak and salad lovers can agree on.
If you’ve never made a beer can chicken, don’t be daunted – it’s an easy, tasty and fun way to roast a chicken. We’ve added a maple-chile rub, plus a pile of summery grilled zucchini. Use any leftovers to make chicken and zucchini soft tacos.