Southwestern Flank Steak
Covered in a perfectly balanced rub, this steak is sure to pack a lot of flavor.
10 lb. (4.5 kg) flank steak
6 oz. (177 ml) ground chipotle peppers
2 oz. (59 ml) ground cumin
2 oz. (59 ml) granulated garlic
2 oz. (59 ml) whole dried tarragon
2 oz. (59 ml) whole dried Mexican oregano
2 oz. (59 ml) whole fennel seeds
4 oz. (118 ml) Kosher salt
2 oz. (59 ml) ground white pepper
1/2 C. (118 ml) balsamic vinegar
1/4 C. (59 ml) honey
Combine together all dry ingredients. Cover both sides of the flank steaks with this rub. Add the vinegar and honey, marinade for 6 to 12 hours.
Heat a heavy bottom pan very hot, add a small amount of olive oil and sear the meat to caramelize for 3 minutes on each side. Place in a preheated Combi oven set at 130° F. Steam (54° C.) for 10 to 15 minutes for rare.
Slice the meat against the grain and serve with a salad of sliced hickama, radishes, carrots, zucchini, fennel and avocados. Toss in a lime and garlic dressing. Garnish with toasted pumpkin seeds.