Recipe of the Week!November 18, 2009
Steak. Its fans come in all shapes and sizes, with a wide variety of preferences on how they like it prepared. Purists will accept nothing other than having it cooked rare to medium-rare, with only a little salt and pepper on it. Classic steakhouses will offer several sauces to accompany the meat, with toppings like mushrooms, onions, or bleu cheese. But as we leave the confines of the American landscape, steak takes on much more diverse and colorful forms.
I’m a big fan of Cuban food – fresh ingredients, great flavors, and relatively healthy preparations. This steak dish features a slightly spicy rub, matched perfectly with a sweet and tangy salsa – the combination of tastes explodes in your mouth. Serve it with some black beans and rice, and your brain will be in Havana. It’s this week’s Recipe of the Week!
Eric’s Cuban Flank Steak with Orange-Onion Salsa
1 ½ lbs. flank steak
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. onion powder
½ tsp. black pepper
½ tsp. cayenne pepper
½ tsp. salt
¼ tsp. allspice
2 oranges, peeled with pith removed, cut into bite-size pieces
½ cup diced red onion
¼ cup chopped fresh cilantro
Let steak sit at room temperature for 15 minutes. Heat grill on medium. Mix all spice rub ingredients together in a bowl. Pat steak dry with a paper towel and then sprinkle spice rub on steak. Press gently until steak is covered with spice rub. When grill is ready, cook steak directly over heat until cooked, about 15 minutes per side for medium.
While steak cooks, combine salsa ingredients. When steak is ready, remove from grill and let rest for 5 minutes. Slice steak across grain into ½-inch strips, serve on plates, top with a couple of spoonfuls of salsa. Eat!