Aberdeen delicacy seasoned with cinnamon. How cool is that?
I am quite familiar on cooking flank steak. This time however, was the first to rub it with cinnamon. My local butcher caught me by surprise asking about my seasoning preferences. I told him salt and pepper and he hit me back with cinnamon. I was left in doubt walking out from the store but curiosity got stronger on the way back home.
Flank steak is lean, it cooks fast and gets dry without accurate temperature measurement. So, get a good instant thermometer like Thermapen.
This time I grilled 1,2lb (½ kg) Black Angus flank steak with direct heat.
Another method for cooking a flank steak can be also found from my earlier post Charolais Flank Steak.
Here are the main steps:
- I removed silver skin with a sharp knife
- Rub both sides
- Put in fridge for 5hrs
- Took out to warm up in room temp for 30 minutes
- Prepared my grill with Black Ranch lump charcoal
- Placed flank steak on top of the charcoal and seared 1 minute both sides
- Took out when inner meat temp was 140°F (61°C)
- Wrapped in foil and put to rest for 30 minutes
- In foil, flank steak temp developed up to 150°F (65°C). That’s medium rare
- Carved into 1/5in (5mm) slices
And here is the rub recipe:
- 1 teaspoon cinnamon
- 1 teaspoon coriander
- 1 teaspoon salt
- 1 teaspoon ground black pepper
You might want to put only half teaspoon of cinnamon. Taste comes through quite strongly. Try and modify according to your own preferences.
Grilling time for a small flank steak like this was only 15 minutes.