Makes 8 servings
1 tablespoon kosher salt
1 tablespoon sweet paprika
2 teaspoons thyme
2 teaspoons marjoram
1½ teaspoons granulated garlic
1½ teaspoons dried minced onion
1 teaspoon freshly ground (coarse) black pepper
¾ teaspoon cayenne pepper
½ teaspoon white pepper
1 beef flank steak, about 2 pounds
315 Calories (59% from fat) • carb. 2g • pro. 30g • fat 20g • sat. fat 8g • chol. 87mg • sod. 574mg • calc. 15mg • fiber 0g
1. Place the salt, paprika, thyme, granulated garlic, minced onion, black pepper, cayenne, and white pepper in a blender or food processor and process for 20 to 30 seconds. Makes about ¼ cup Spicy Rub.
2. Trim any visible fat from the flank steak using a sharp knife. Score the meat in a cross-hatch pattern on both sides - do not cut through more than 1/16-inch. Rub with 1 tablespoon of the Spicy Rub on each side (reserve the remainder for another time). Let stand 15 minutes or longer.
3. Preheat Cuisinart™ Griddler in the open grill (400°F) Setting. When hot, arrange the flank steak on the grill. Grill for 6 to 10 minutes per side, moving the steak only to turn, until steak is done to personal preference. Let stand 10 minutes before slicing. Slice on the diagonal, across the grain into thin slices. (A Cuisinart® Electric Knife makes this task easy.)