Argentinian Flank Steak

It’s been awhile since I’ve posted up anything new here or even cooked anything. We’ve been pretty busy lately. We took a short trip to Vegas and then after returning home, less than 10 hours later we had to jump on another plane and fly to Corpus Christi to attend a funeral. So we’ve been on the go 9 days straight. Finally got home Sunday night. Yesterday the urge hit me….that “I got to cook something over fire” urge. A quick inventory into the fridge produced this

Rancher’s Reserve Flank Steak
That sounded like the start of a plan. We haven’t done steak in a while. We like flank steak because it’s a relatively healthy cut of beef, pretty lean and we can get some leftovers out of it. But how to season it? A quick look into our over flowing spice cabinet turned out this
Willaims-Sonoma Argentine Rub
This is a rub that my Brother-In-Law gave me for Christmas last year. It’s very aromatic and compliments beef quite well. The only thing I don’t like about it is that they discontinued it, so when its gone….its gone. Then I’ll have to search out a new one or come up with a rub of my own.
Got the Egg fired up to about 600 F and threw in a couple of chunks of mesquite to add a touch of smoke flavor and we were ready to go.
Flaming hot grill
I cooked the steak for 2 minutes and then turned it 90 degrees for another 2 minutes to try to get some nice grillmarks on the steak. Then I flipped it and repeated on the other side.
Cooking away
Did I mention how nice its been outside? After 70+ days of 100+ temperatures, we are finally starting to see some signs of fall.
Thermapen showing the outside temperature
After checking the steak with my trusty thermapen to ensure that we had reached a nice medium rare, I pulled the flank steak off and let it rest, loosely covered for 10 minutes. This resting period is very important when cooking steaks. Most people want to take that steaming hot, juicy hunk of beef off the grill and cut right into it. Don’t do this! Fight that urge! When you cook over high heat, that heat causes the muscle fibers to tighten up and forces all the juices inside the steak towards the center. If you cut it right away, those juices will flow out and you will be left with a dry slab of beef sitting in a puddle of juice. Resting it allows the steak to cool off slightly, those muscle fibers to relax and the juices to redistribute throughout the steak preventing that flood of juices when you make that first cut.
Steak off the grill, ready to be loosely foiled and rest for 10 minutes
Make sure that when you rest the steak, you loosely tent it with foil. Do not wrap it tightly or allow the foil to touch the steak or it will cause the crust on the exterior of the steak to soften.

Sliced up
Still had some pink in the middle, but I think I overshot it just a tad, especially on the thinner end of the steak.
Plated up
Here is the final plating along with broccoli in a cheese sauce and some potatoes that Stacie cooked up in the oven. I think it came out pretty well, but next time I might pull the steak a tad earlier as we like it a little more rare than this.  What meal is complete without a little dessert?

2 thoughts on “Argentinian Flank Steak

  1. Very nice! Excellent looking meal, as always! I’ll have to go to Williams and Sonoma to pick up some of that rub, if it’s still there…we’ll see. Hope you and the family are doing well.

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