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.