I found a beautiful flank steak in my freezer last week and decided this was the weekend to grill it up! It’s also always a good time to see what’s growing in the garden and try to fit in some veggies as well.
Here’s What You’ll Need:
- Flank Steak – 1 lb., 3/4″ thick
- Your favorite rub
For My Veggies I Used:
- 1 yellow squash, seeded and diced
- 1 white onion
- 3 poblano peppers
- 1 tsp minced garlic
- 1/2 cup heavy whipping cream
- salt & pepper to taste
Add some rub to that steak! I used Meat Church’s Holy Cow on mine, which you can get at Kitz & Pfeil Ace Hardware. If you would like a quick recipe for a decent beef rub with ingredients you probably have on hand, try 1 tsp paprika, 1 tsp cumin, 1 tsp salt, and 1 tsp black pepper.
Completely unnecessary, but I have the toys and I like to use them… so I sealed the flank steak in a plastic bag and stuck it in the sous vide. A sous vide will gently bring your meat up to the temperature you want, so all you have to do is a real quick super hot sear on each side and it’s done. You can just leave it out on the counter for 15-20 minutes before grilling and it’ll be fine.
In the meantime, I went out to see what was in the garden. Found some yellow squash and poblano peppers.
I put the poblanos on the grill, let them get all blistery, and then into a bowl covered with plastic wrap for 20 minutes. Scrape off the outer blackened skin, deseed and cut into strips. Set aside. I sauteed the squash with some onion and garlic. Once it was softened and ready to go, I added the poblanos and the heavy cream. Crank the heat up to medium high and cook, stirring frequently, until the sauce has thickened and everything is well coated. Remove from heat, and cover to keep warm.
Off to the grill with the flank steak. It will cook fairly quickly, so keep an eye on it. Cook it to your desired doneness, then remove it from the grill. Let it sit for 5-10 minutes, tented in foil, then slice thinly against the grain.
Serve immediately. This one was really good! Mrs. Gun said, “Be sure to SAVE this one!”
The Shotgun’s Q Club blog is sponsored by Kitz & Pfeil Ace Hardware.
“Whether it’s grilled, smoked, seared, or sauced, I’m always fired up to share what’s cooking. As a certified SCA and KCBS judge, I’ve tasted some of the best—and I’m always chasing the next great flavor. Keep those grills hot, your wood dry, and don’t be afraid to try something new.” – “Shotgun” Randy Shannon On-air personality and BBQ enthusiast
Comments