It's like being on the range without having to use an outdoor potty. Plus prepping this steak takes about 5 minutes. No more than 5 minutes per side on the grill (medium or coals) and it's a centerpiece dish.
Bon Appetit was just one of the magazines offering up coffee as a marinade ingredient, so I was inspired. (Click here for recipe) I gave it a taste and threw it a bit of cocoa powder and maple syrup, but I was also making up for a brown sugar deficit. Molasses and sugar could have filled the gap as well.
Whatever you do, save some marinade for glazing. More flavor. And don't forget to dry off the meat before grilling.
Steak knives optional – B
Since the charcoal takes time and the new dogs take watching (when outside with the existing dog), I have no time for prepping dinner. But that's fine. This steak is big on flavor and low on effort. Ditto for grilled asparagus and chived potatoes.
Btw I used to be an “I only use fresh garlic” snot. So glad the world's top BBQ chefs educated me about powdered garlic!
2 teaspoons salt
2 teaspoons cumin
1 teaspoon granulated garlic
1/2 teaspoon paprika
1 tablespoon olive oil
1–2 lb flank steak
Get coals going, or heat grill to medium. Rub steak with olive oil. Mix salt & spices. Rub into steak, both sides. Let set 10-5 minutes. Swipe grill with olive oil. Cook about 5-6 minutes per side depending on thickness for medium. Also, it's an uneven cut, some will be more rare. Watch for flames against he spice rub.
Peel and steam russets or Yukon gold, any amount. Add a glug of olive oil, salt and as much chopped chive as you like. Lemon juice is nice too.
Add olive oil, salt & grill.
Eat, enjoy – B