Grilled Flank Steak

from the kitchen of Chef Paul Prudhomme

Makes 6 to 8 generous servings

2 tablespoons Chef Paul Prudhomme's Meat MagicĀ®
1/2 teaspoon ground cardamom
1/2 teaspoon dried mustard
1/2 teaspoon ground cloves
1/2 teaspoon ground guajillo chiles
1 whole flank steak, about 2 pounds
how to prepare

Combine the first 5 ingredients in a small bowl to make the seasoning mix and stir until combined.

Season the flank steak with 1 tablespoon of the seasoning mix per side, 2 tablespoons total. Wrap the steak in plastic wrap and place in the refrigerator overnight.

Prepare a charcoal or gas grill and preheat until the coals are very hot. The grilling surface should be about 5 inches from the coals.

Cook the steak on the grill, turning once, until the meat is seared on the outside but still rare inside, about 6 minutes per side. To serve, slice thinly across the grain. Note: charcoal grills vary widely in heat output, so you may have to adjust the cooking times accordingly.

Copyright © 2004 by Paul Prudhomme