Chopping Block, Chicago, 2010
Yield: 4 servings
Active time: 25 minutes
Start to finish: 45 minutes
1 1/2 to 2 lbs flank steak (or hanger steak)
2 tablespoons grapeseed oil
Knox Black Pepper Rub
1. Coat the flank steak with the grapeseed oil and generously rub with the black pepper rub. Allow to marinate at least 20 minutes or up to overnight.
2. Heat a grill pan over medium heat (cast iron if desired or grill)
3. Grill the steak on the first side until the spices are toasted and the meat is carmelized, 3 to 4 minutes. Flip and repeat. Continue to cook until the steak is done to your liking. An internal temperature of 125 degrees is ideal for medium rare.
4. Allow the steak to rest for 10 minutes on a carving board with a juice groove. Cut into think slices against the grain.
5. Serve with Gazpacho Salad (see other recipe)