Flank Steak: Ancho-Rubbed Flank Steak & Salad

This tastes just like a BLT

Ingredients

  • 1/2 t. kosher salt
  • 1/2 t. brown sugar
  • 1/2 t. ground ancho chile powder
  • 1/4 t. ground cumin
  • dash of freshly ground black pepper
  • 1 pound flank steak, trimmed
  • 1 Tbls. olive oil
  • 6 cups spring mix salad greens
  • 1 cup cherry or grape tomatoes
  • 4-6 slices center cut bacon, cooked crisp and crumbled

Dressing

  • 1 T. apple cider vinegar
  • 1 t. Dijon mustard
  • 2 Tbls. olive oil
  • 1/4 t. salt
  • 1/4 t. freshly ground black pepper

Instructions

Combine first 5 ingredients in a small bowl.

Rub olive oil over steak then rub the dry seasoning mix evenly over both sides of steak. Put in a zip lock bag and marinate all day.

Coat grill with nonstick cooking spray before starting grill.

Grill, over medium heat for 7-10 minutes on each side or until meat reaches desired doneness (roughly 130 degrees). Let stand 5 minutes, covered with foil.

To serve, slice thinly across the grain. Set aside.

Dressing: Combine vinegar, mustard, salt and pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk.

To Assemble: Add salad greens and tomatoes to dressing in bowl; toss well to coat. You can toss flank steak strips with salad or serve meat on the side, whichever you prefer.

Sprinkle crumbled bacon evenly over salad and serve.