Dads everywhere are sure to dig into this juicy, zesty flank steak with gusto. The grilled asparagus alongside makes it extra special! If Dad doesn't feel like steak but loves grilled food, visit Best of the Village: Great Grilling for dozens more recipes.
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Ingredients
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Directions
1. In a large zip-top bag, combine the olive oil and vinegar. Make shallow cuts (in a diamond pattern) on both sides of the steak. (Scoring helps in absorption of flavors, tenderizes and keeps the flank steak from curling up on the edges when cooking.) Place the steak in the bag with the oil and vinegar and turn to coat. Seal and marinate in the refrigerator for 1 hour.
2. Meanwhile, prepare grill for medium heat, with rack about 4 inches from coals. When the steak is almost done marinating, place the asparagus in a shallow baking dish or zip-top bag. Add the salad dressing and toss to coat. Let marinate about 15 minutes.
3. Remove the steak from bag and pat dry. Discard marinade (or boil for 3 minutes, then use as a basting sauce). Sprinkle the spice rub on both sides of steak and use your fingers to firmly rub the mix into the meat's surface.
4. Place the steak on the grill and cook, uncovered, 6 to 7 minutes per side for medium-rare, 10 minutes for well done. Remove steak from grill and let stand. While steak is resting, place asparagus crosswise on grill and cook, turning, until just tender, about 8 minutes. Place the steak and asparagus on a platter and serve with cut-up cherry tomatoes, if you like.
Per serving: 385 Cal.; 30g Protein; 27g Fat; 5g Carb.; 582mg Sodium; 72mg Chol.; 1g Fiber
Village Tip
*Flank steak is a relatively lean and yet flavorful cut. Be sure to slice across the grain for the most tender meat.
*Double the recipe and you'll have a second steak to use for sandwiches, salads or hash. Or dice the meat, mix with cooked rice, and use it to stuff bell peppers or other vegetables.
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