Blackened Flank Steak
- 1lb flank steak
- Worcestershire sauce
- garlic and onion powder
- cajun seasoning or chili powder
- black pepper
- olive oil
1. Moderately tenderize your steak with a hammer or by vigorously stabbing it with a fork on each side.
2. Drizzle Worcestershire sauce on both sides of the steak and spread with a fork to coat fairly evenly.
3. Lightly sprinkle with garlic, onion and cajun/chili powder, then coat with a hefty dose of black pepper. (both sides)
4. Meanwhile, heat a skillet over high heat and add oil to the pan. When the oil is just about to smoke, throw in the steak and scorch each side for about a minute. Turn the heat down to medium and continue to cook for 5 minutes on each side (medium rare) or until the steak reaches your desired level of doneness.
5. Cut in long slices against the grain and you're ready to eat!
- I have trouble finding flank steaks in the US anywhere but Super Target. This may be an anomaly, but if not, a skirt steak or a flank steak masquerading as a "London broil" will also do.
- A fillet knife makes slicing this steak a breeze, but I've found that a big bread knife is pretty good for slicing beef too.
- I often find when blackening that a ton of my pepper and spices come off in the pan and burn up. If you dust some more pepper while it's cooking, you'll still have a mess, but you won't lose too much flavor. Some other ways I've seen to keep better hold of your spices include:
- Rubbing the spices into the meat
- Lightly coating the meat in oil first
- Mixing oil/butter in a bowl with the spices before coating, then using the same mixture to baste the meat throughout cooking
- Coating the meat in raw egg white before seasoning
- 2 cloves of garlic sliced / garlic powder / garlic granules
- grated parmesan cheese
- olive oil
1. Heat a skillet over medium-high heat. Add about a tablespoon of oil and season the oil with the garlic.
2. Throw in the spinach and saute for no more than 5 minutes, keeping the spinach moving in the pan with a spatula. Just as all the spinach is wilting, sprinkle lightly with parmesan cheese and remove from pan.
3. Ready to eat!