Cured Flank Steak Recipe
Cured Flank Steak Notes
This recipe was provided by Jeanne Hicks. She shared several recipes with us at our Evanston store. She also provided a recipe for Green Peppercorn Sauce, included on the site, that is a perfect pair to the Cured Flank Steak.
- For the Cure:
- 2 cups brown sugar
- 1 cup Kosher salt
- 3 Tablespoons ground mace
- 3 Tablespoons ground allspice
- 3 Tablespoons onion powder
- 3 Tablespoons garlic powder
- 1 1/2 Tablspoons ground cloves
Serves / Yields
Blend the ingredients for the cure mixture in a food processor or mixer. Store in an airtight container at room temperature. This curing solution keeps indefinitely.
Trim excess fat from flank steak. Place in a flat pan, with sides, and press cure into flesh very generously on all sides. Be sure to cover the flank entirely. Cover pan with plastic wrap and refrigerate 24 hours.
After 24 hours, thoroughly was the cure from the meat and pat it dry.
Rub meat liberally with olive oil and cook on a medium-hot grill for 3-5 minutes per side, depending on thickness and desired doneness. Don't overcook.
To serve, slice across the grain of the meat in thin slices at a 45 degree angle. Serve with Green Peppercorn Sauce at room temperature.
This curing mixture may be used with any cut of beef, pork or chicken.
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