July 5, 2007

WHAT'S NOT TO LIKE ABOUT TASTY FLANKS?:

Grilled flank steak with poblanos and onions (Carol Mighton Haddix, 7/05/07, Chicago Tribune

1 tsp. each: ground cumin, coarse salt
1/2 tsp. Spanish smoked paprika or Hungarian paprika
1/4 tsp. freshly ground pepper
1/2 cup chopped cilantro
1 flank steak, about 1 1/2 pounds
2 poblano chilies
1 red onion
1 Tbsp. olive oi

1. Mix cumin, salt, paprika, pepper and 2 Tbsps. of the cilantro in a small bowl. Rub the mixture over both sides of the steak. Set aside.

2. Heat a grill or grill pan for medium-high heat. Stem and seed the chilies; cut into strips. Cut onion in half; slice in 1/4-inch slices. Heat olive oil in a large skillet. Add chilies and onions; cook, stirring over high heat, until crisp-tender, about 5 minutes, or to desired doneness. Set aside.

3. Grill steak to medium rare, about 7 minutes per side, or to desired doneness. Transfer to cutting board; let sit 5 minutes. Slice thinly on the diagonal. Divide meat among 4 plates. Top with chilies and onions; sprinkle with remaining cilantro.

Posted by Orrin Judd at July 5, 2007 8:27 PM
Comments

oj,
As opposed to most preceding recipes, this one looks great, goes in the file, and, I hope with my senior short term memory loss (helps me forget I'm getting Alzheimers), after cooking I remember to email my thanks!
M

Posted by: Mike at July 5, 2007 9:01 PM

Why not put the onion and poblanos on the grill as well? I'd blister the peppers, skin, deseed, and cut them into strips to make the classic rajas accompaniment.

Posted by: Rick T. at July 6, 2007 10:11 AM
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