1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
1 Tbsp dried chopped onion or 1/4 cup fresh chopped onion
Start by scoring the flank steak. Then place in a 1 gallon zip loc bag.
Place all remaining ingredients in a bowl and mix well. Pour the marinade mixture into the bag covering the flank steak. Refrigerate and marinate 6 - 24 hours. Turn the meat every few hours to keep the marinade evenly distributed.
Remove the flank steak from the marinade and give it a good rub down. Here's how...
Sprinkle each side of the steak with kosher salt and your favorite seasoning. We like Montreal Steak Seasoning around here. Then generously sprinkle more of the Vindaloo and Adobo spices over that. Now rub the spices into the meat getting it into all those lines you perfectly scored.
Your perfectly marinated and rubbed steak is now ready for the grill. We have a gas grill, but whatever your method make sure you pre-heat if for a few minutes before placing the steak on the grill.
We also love grilled veggies with our steak. Peppers and onions are the perfect accompaniment. Here's what you will need...
1 large onion coarseley chopped
2 red, orange, or yellow peppers (whatever you prefer) coarsely chopped
Throw them in a grill pan and onto your grill about 5 or 10 minutes before you put the steak on.
Now place your flank steak on the grill and cook it to your liking. We are medium rare people. So it's about 5-7 minutes on each side. Watch it carefully and use a meat thermometer if you need to. An over cooked steak is a very sad thing.
To add even more beautiful flavor you can serve with chopped avocado, cilantro and feta cheese.
This is a fantastic dinner on a warm evening. My wine recommendation for this meal (and my new obsession) is New Age Wine. Serve over ice with a few slices of lime and you will be in heaven!