Beef

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.

None
Brandon Barre

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Servings
4
Prep Time
30 min
Cook Time
10 min
Duration
40 min

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Cut steak across the grain into thin slices. Serve in a pool of tomato sauce, garnished with thyme sprigs.

Nutrition Information

  • Serving Size 4 oz steak, 5 T sauce
  • Calories 302
  • Carbohydrate Content 7 g
  • Cholesterol Content 91 mg
  • Fat Content 15 g
  • Fiber Content 2 g
  • Protein Content 33 g
  • Saturated Fat Content 5 g
  • Sodium Content 503 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g