The trick is to smoke the meat and not make the meat smoke
SOUTHWEST FLANK STEAKS
Date: March 14, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Southwest Flank Steak
The flank steak received a spicy & sweet rub using chili powder, cumin, lime zest, lime juice, brown sugar & salt
The steak is rubbed & is ready to go out to the grill
The steak was cooked for 15 minutes sunder medium direct heat. The veggies for the veggie quesadillas are grilling too
The meat & veggies finished up at the same time. The meat rested for 10 minutes while the veggies were diced
The meat was sliced on the bias & was a perfect medium rare
The flank steak got a mixed judgement. I both liked the rub, but I thought the meat could have been more tender
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This magazine was picked up at the supermarket on a whim. Good Housekeeping’s Grilling For Everyday magazine supplement actually had some good recipes, including this meal: Southwest Flank Steak w/ Corn & Red Pepper Quesadillas. The two parts of this recipe are good enough to stand on their own so I am listing the steak part here and the the rest under Quesadillas. The flank steak received a spicy & sweet damp rub. The reason I am calling it that is that in addition to the dry spices were lime zest & lime juice. This made made the mixture slightly moist, some where between a dry rub and a spice paste. The meat was grilled for 15 minutes over medium direct heat which made it medium rare. After a 10 minute rest, during which the quesadillas were grilled, the meat was sliced on the bias. The rub gave the meat a very tangy flavor. I thought the meat was a bit tough but there are ways to deal with that. Other than that it was an enjoyable recipe
Grilling For Everyday - Summer 2009 (Good Housekeeping Magazine)