With the Grain

The Cuisine-Art event at the Alton Mill was a great success this year with lots of fun BBQ demonstrations and other fun events.  As promised here is the recipe from the BBQ demonstration given by one of With the Grain’s chefs – Emily Hansen! 

Argentinean Grilled Flank Steak Salad

Serves 4 people as an appetizer/salad

Marinade 

• 3 Tbsp white wine vinegar
• 3 Tbsp fresh lime juice
• 2 Tbsp olive oil
• 1 tsp salt
• 2 tsp ground black pepper
• 1 clove garlic, crushed
• 1/2 white onion, roughly chopped
• 1 Tbsp fresh cilantro, roughly chopped
• 2 tsp dried chili flakes
• 1 Tbsp honey

Rub 

• 4 Tbsp chili powder
• 1/2 Tbsp ground cumin
• 1/2 Tbsp ground coriander
• 1 Tbsp fresh coriander, roughly chopped
• 1/4 white onion, minced
• 2 cloves garlic, minced
• 1 1/2 Tbsp white sugar
• 1 tsp mustard powder
• 1 Tbsp salt
• 3/4 Tbsp ground black pepper
• 2 Tbsp canola oil
• 4 Tbsp lime juice

Instructions

• Mix marinade and place in a shallow glass baking dish.
• Add flank steak and marinate for 5 – 12 hours flipping occasionally to ensure even marinating.
• Remove steak and pat dry, discard used marinade.
• Mix together the rub ingredients until you get an even consistency – it will be pasty.
• Rub into steak and allow it sit in the refrigerator for 10 to 20 min.
• Heat up the grill to approx 500 degrees.
• Grill steak to medium rare (internal temperature of 135F degrees).
• Allow to rest for 10 minutes and then slice thinly against the grain.
• Serve sliced flank steak with a simple salad of fresh organic greens. 
• Dress greens with citrus juice and drizzle with extra virgin olive oil.
• Don’t forget to season with salt and pepper!