Grilling Flank Steak with Ancho Espresso Rub and Poblano Chile Mushroom Rajas
When we think about grilling flank steak, Rainee and I (at times) like something a bit on the spicy side. I think that living in Cabo San Lucas really got us into the chilies. So, we had not been grilling flank steak in a long time and were in a spicy mood. The smoky flavor of the Ancho Espresso Rub comes through the heat of the Spicy Poblano and Mushroom Rajas well; the rajas are our take on a traditional Mexican condiment that we used to enjoy at lunch with our friends. Great times! 2 Flank Steaks roughly 2 pounds trimmed and cleaned of exterior fat. 4 Tablespoons Olive Oil 2 Tablespoons Ancho Espresso Rub Kosher Salt Heat grill to a nice medium high heat. Rub you flank steaks with the rub and olive oil. Marinate for four hours if time permits. Grilling flank steak is not a cut of meat to be cooked well done. Medium is the most done that I recommend. Otherwise it can get tough. However.. that quality is what makes it a flavorful cut as well. Grilling flank steak to rare, medium rare or medium, as mentioned above ( just checking to make sure you get it ;). Allow to rest for 15 minutes to let the juices seal in then slice thin across the grain of the beef. If you cut with the grain, the meat will be stringy and tough. Spicy Poblano Rajas with Mushrooms: 1 Poblano Chile seeded and julienned fine 2 Serrano Chiles seeded and julienned fine* ˝ Lb. Fresh Mushrooms thinly sliced 1 White Onion 2 Cloves Garlic chopped fine 2 Tablespoons Olive Oil Salt In a large sauté pan place the oil and heat over medium flame, ad the onions and sauté until clear around 3 minutes, do not brown . Add the garlic, mushrooms. Serranos and poblanos, sauté for 5 minutes or until the liquid from the mushrooms is absorbed and reduced. Allow to cool. Lay out your thinly sliced beef on the plate; place the Rajas on the side or on top if you like. Other garnishes that we like are fresh Salsa, Guacamole, or really any good salsas. I like to serve this with whole beans topped with Queso Ranchero or crumbled Feta. Serve with some nice fresh tortillas and some nice cold Mexican Beer. I like Dos Equis or “La Crema de Cervesas” Negro Modelo. My other beverage choice would be a nice big Zinfandel from the Paso Robles area. Some commonly available Paso Zins would be from J. Lohr, Ridge or Estancia. Look for anything from Dusi Vineyards or Old Vine Zins. If you can find it, check out Dover Canyon’s Cujo Zinfandel. That has become a chant around the grill here with certain groups of friends… "Cujo!"
Outstanding Espresso Ancho Chile Rub Heat grill to a nice medium high heat. Rub you flank steaks with the rub and olive oil. Marinate for four hours if time permits. Flank steak is not a cut of meat to be cooked well done. Medium is the most done that I recommend. Otherwise it can get tough. However, that quality is what makes it a flavorful cut as well. Grilling flank steak to rare, medium rare or medium, as mentioned above ( just checking to make sure you get it). Allow to rest for 15 minutes to let the juices seal in then slice thin across the grain of the beef. If you cut with the grain, the meat will be stringy and tough. Spicy Poblano Rajas with Mushrooms: 1 Poblano Chile seeded and julienned fine 2 Serrano Chiles seeded and julienned fine* ˝ Lb. Fresh Mushrooms thinly sliced 1 White Onion 2 Cloves Garlic chopped fine 2 Tablespoons Olive Oil Salt In a large sauté pan place the oil and heat over medium flame, ad the onions and sauté until clear around 3 minutes, do not brown . Add the garlic, mushrooms. Serranos and poblanos, sauté for 5 minutes or until the liquid from the mushrooms is absorbed and reduced. Allow to cool. Lay out your thinly sliced beef on the plate; place the Rajas on the side or on top if you like. Other garnishes that we like are fresh Salsa, Guacamole, or really any good salsas. I like to serve this with whole beans topped with Queso Ranchero or crumbled Feta. Serve with some nice fresh tortillas and some nice cold Mexican Beer. I like Dos Equis or “La Crema de Cervesas” Negro Modelo. My other beverage choice would be a nice big Zinfandel from the Paso Robles area. Some commonly available Paso Zins would be from J. Lohr, Ridge or Estancia. Look for anything from Dusi Vineyards or Old Vine Zins.
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