Jules’ Diner – Spicy Lime Flank Steak

Flank steak is a lean cut that’s extremely flavorful.  I can honestly say that I like it better than the more expensive cuts of steak.  Think of it as really thin brisket.  It’s quick cooking time makes it an ideal steak for the grill.  Make two and serve steak salad as leftovers.  Yum!

Tip:  Be sure to preheat your grill well and, whatever you do, don’t overcook the flank steak.  It will become spicy lime shoe leather if you leave it too long on the heat.

Spicy Lime Flank Steak

1 tbsp basil
2 cloves garlic, minced
1 tbsp chili powder
1 dash cayenne
1 pinch sugar
Kosher salt to taste
Black pepper to taste
1 tbsp Worcestershire sauce
Juice of 1 lime
Olive oil
2 Flank steaks

Mix the dry ingredients together in a small bowl.  Add Worcestershire, lime juice and a bit of olive oil to make a paste.  Rub onto the flank steaks and refrigerate for 30 minutes while preheating your grill.  Grill the steaks 5-6 minutes per side.  Don’t overcook them or they’ll be tough.  Let the steaks rest for about 5 minutes before slicing them against the grain on a slant.  Your carving knife should be at a 45º angle when slicing.  Slices should be no thicker than half an inch.

p.s.  I use basil because I like basil.  You can substitute your favorite.  Substitute oregano and lemon for the lime and eliminate the chili powder and worcestershire and you’ll have Greek flank steak.  Change it up and have fun.