Chili Rubbed Flank Steak
"I haven't tried this yet. It is served with cabbage salad and polenta rounds"
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons cider vinegar
- 4 teaspoons olive oil
- 1⁄4 cup olive oil
- 6 cups shredded red cabbage
- coarse salt
- pepper
- 1 (18 ounce) package plain prepared polenta
- 1 tablespoon chili powder
- 1 tablespoon sugar
- 1 1⁄2 lbs flank steaks
directions
- Heat broiler; set rack 4 inches from heat. Whisk vinegar and 3 teaspoons oil together in a large bowl, then add the cabbage. Season with salt and pepper and toss thoroughly. Refrigerate.
- Slice polenta crosswise into 8 equal pieces. Heat 1/4 cup oil in a large skillet on medium heat, then add polenta and cook until golden on both sides, about 10 minutes per side. Remove to paper towel, season to taste.
- Combine chili powder, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Place steak on a broiler-proof pan. Coat both sides with remaining teaspoon oil and spice mixture. Broil without turning about 10 minutes for medium-rare, then let rest 5 minutes. Slice thinly and serve with cabbage salad and polenta rounds.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
JenPo
United States
I live in Chattanooga with my daughter. I work at a used bookstore, and I love to read pretty much everything, especially cookbooks. Some of my favorite cookbooks are those of Nigel Slater, Barbara Kafka, Thomas Keller, and Nigella Lawson, plus the Moosewood series. I think perhaps my biggest pet peeve is food snobbery, and indeed snobbery in general. I love trying new things so much that I rarely make the same dish twice.
Oh, a big thank you to all who have reviewed my stuff recently. I am currently without premium membership and unable to tell you so on an individual basis.
