And today another recipe with Camillo from Don Caruso BBQ.
The flank steak is part of every BBQ in the USA, but is hardly known in Germany. The best-known steak in the USA is a meat cut from the belly flank or from the rear, lower part of the belly. The flank steak has long fibers, is a comparatively thin steak, lean but nevertheless very flavorful. Prepared properly, it is a wonderfully tender and incomparably flavorful steak. The flank steak is also excellent for marinating and stuffing.
Basic recipe Rub Ingredients:
- 45 g cane sugar
- 45 g white sugar
- 75 g paprika
- 35 g pepper
- 20 g pepper white
- 10 g onion powder
- 8 g garlic powder
- 12 g cumin
- 5 g chipotle
- 5 g ancho chili
- 10 g salt
THIS IS HOW IT'S DONE
- Parry the meat (lightly score it)
- Season the meat with about 2 tablespoons of the rub and lightly pat it in. Then let the flank steak rest for 30 minutes.
- 500 g peppers and a medium onion cut into strips, a little less than 1 cm thick.
- Sear meat and just before turning for the first time, pour whiskey over it about 100 ml (CAUTION FLAME) until it simmers in the whiskey. Then turn the meat and sear again
- Cut meat into strips (KT about 35 degrees) and fry in a pan with the vegetables. Vegetables should be crisp, but hot the meat medium.
As a side dish we recommend frites. Serve them with some sour cream and you're done. Simply delicious! Have fun with the regrilling!