Chilean Crusted Flank Steak is a dish that was requested by my client. She is from Chile & love’s these flavors, so I made & named the dish in honor of her heritage.
Who doesn’t love a great steak? For some reason, this is a dish I never get wrong, (grilling the perfect steak that is.) The Flank has made its way back by popular demand. Someone decided to give this cut a chance & figured out how to make it just as great as it’s competition. The secret is cutting against the grain so that it can be enjoyed in a tender loving way.
For the Chilean Crusted Flank Steak, we came up with a great spice rub for it to take the enjoyment to another level.
Tip: Don’t cook a cold steak!!!! You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Letting it sit on the counter for 20 to 30 minutes will bring the steak up to room temperature—a good 20 to 25°F closer to your final serving temperature. Sourced from Serious Eats.
Let me tell you how much I love doing what I do! Helping out a family with their menu is incredibly fulfilling! Not only do I gain satisfaction from preparing a meal, but to know that it’s for someone I’m most grateful for, takes the experience to a higher level. I’m in the world of helping others, so doing this & health coaching has taught me so much about myself. I’m extremely lucky to have found something that I have so much passion & love for. My life feels like it’s exactly where I’m supposed to be. I wake up most mornings, excited & sometimes in disbelief that I’ve surrounded myself with so much love & satisfaction, something ANYONE can do when you begin to really start caring for oneself. It’s amazing.
Okay – back to Chilean Crusted Flank Steak. Mmmm – steak.
This is a great Rub – it does have brown sugar in it so the grill can’t be extremely hot or it will burn. Medium High for this – let the coals die down a bit. I like to rub the meat well, (a nice massage as I call it) & let it permeate while coming up to full room temp. This is a mini tenderizing session. During which time I make the corn salad.
Now I made this in a pinch & used a bag of frozen corn. I steamed it first & added it to the bowl with the other ingredients & dressing. If you can find corn cobs & grill them, well you’ve just one up’d this dish! This is a simple salad that can be put together in minutes. I suggest letting the rubbed steak sit a bit while doing a few things around the house before getting the salad together. I personally let this guy sit for 45:00, then made the salad & mayo – then grilled the steak.
Hope you like cilantro – this dish is all about it. I washed it, then spent some time removing the leaves. Some minced for the salad & the rest in the blender for the dressing. (I used the nutra-bullet).
This is how we work. He’s my helper.
If you’ve read this far – you’re probably ready to see how this recipe unfolds, so I’m going to get right to it, but before I do, I’d like to thank-you for your support as this site is a work in progress & I’m building it myself but the time to do so is quite limited these days. In fact, I’m rolling right into my next post as I have the house to myself at 5:00 AM. It’s my time of the day for me.
Cheers to the good life!