Running out of Gas: Latin-Spiced Flank Steak and Fresh Corn Salad

When Marshall and I moved in together almost 5 years ago, one of the appliances we knew we had to buy was a grill.  Unfortunately, due to city ordinances and apartment leasing policy, we reluctantly had to go with a propane grill.  We found a really nice Weber Q and have been grilling on a regular basis throughout each summer ever since.  I've even gotten the hang of grilling and I love being able to make an entire meal on the grill (stay tuned for my all-grill-meal fajitas, coming soon!).  Unfortunately, there are some draw-backs to using a propane grill.  I do not relate to my good friend, Hank Hill - I happen to like the charcoal flavor left on burgers, steak and chicken.  I can certainly still taste the meat, but the charcoal adds this extra boost of flavor.  Yes, with propane grills you do indeed taste the meat and not the heat; I definitely can't argue with that.  One night, though, we ran into the other problem with propane grills:  running out of gas.  With charcoal, you can run to the nearest 7-11 and get a small bag of briquettes, but with propane?  If it's after 6pm, you're totally out of luck.  Marshall and I found ourselves in that same situation the night we were making Latin-Spiced Flank Steak.

We didn't want to completely give up on having flank steak for dinner.  So, we turned to other cooking methods.  While it might not be a direct substitute, we pulled out our George Foreman and fired up the lean, mean, fat-burning, grilling machine.  The George Foreman definitely has its strengths.  It's convenient and fast, but it works best when cooking evenly-sized portions of food.  A flank steak is never completely even and that unfortunately led to some uneven cooking of our deliciously-seasoned steak.  Also, after not having used our Foreman Grill in ages, we completely blanked on the cooking time and over cooked our steak.  The end product wasn't bad, but it definitely wasn't what we both hoped it would've been.  I'm definitely looking forward to when we start firing up the grill again and trying this recipe.  I know it will be delicious!

Not all was lost that night, though.  The suggested side dish for the flank steak was a Fresh Corn Salad with Black Beans and Tomatoes.  I love a good black bean and corn salsa and this sounded delicious and a perfect accompaniment to our steak.  It did not let us down and it was very good.  We had fresh sweet corn, tender beans and summer-fresh tomatoes and it all led to a wonderful salad.  I think the part I liked best about this salad was its dressing.  I would put this salad dressing (and I did end up putting this dressing) on everything.  It's got a nice acidity and just enough spice to liven up your everyday green salad.





Latin Spice-Rubbed Grilled Flank Steak
Serves 4-6

2 Tablespoons Ground Cumin
2 Tablespoons Chili Powder
1 Tablespoon Ground Coriander
1 Tablespoon Kosher Salt (or 1-1/2 teaspoons Table Salt)
2 teaspoons Freshly Ground Black Pepper
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Red Pepper Flakes
1 Flank Steak (about 2-1/2 pounds)
Vegetable Oil

1.  Mix all ingredients (minus the meat) in a small bowl.  Rub the spice mixture on both sides of the flank steak.
2.  If using a charcoal grill:  Light large chimney starter filled with charcoal briquettes and burn until coals are fully ignited and partially covered with a thin layer of gray ash, 15-20 minutes.  Build a modified 2-level fire by arranging coals over half of the grill.  Position cooking grate over coals, cover grill, and heat grate until very hot, about 5 minutes.  If using a gas grill:  Turn all burners on high and heat grill with lid down until hot, about 15 minutes.
3.  Scrape grate clean with a grill brush.  Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.  If using a charcoal grill:  Place steak on hotter side of grill and cook until well seared, 5-7 minutes.  Flip steak and continue to grill until interior is slightly less done than desired, 2-5 minutes more for medium-rare.  If using a gas grill:  Grill the Flank Steak over medium-high burners with lid down for 4-6 minutes on first side and 3-5 minutes on second side.
4.  Remove the steak from the grill and place on a cutting board; tent with foil and let rest 5-10 minutes.  Slice thin, on bias against the grain; serve immediately.
Credit:  Cook's Illustrated.  Summer Grilling 2010, p. 9.

Fresh Corn Salad with Black Beans and Tomatoes
Serves 4-6

Dressing
6 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Fresh Lime Juice
1 Tablespoon Red Wine Vinegar
1 Jalapeño Chile, stemmed, seeded, and minced
1 Garlic Clove (medium-sized), minced or pressed through a garlic press
1/2 teaspoon Ground Cumin
1/2 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper

Salad
8 Ears Fresh Corn, husks and silk removed
1 Pint Grape or Cherry Tomatoes, halved
1 (14.5-ounce) Can Black Beans, rinsed
6 Scallions, thinly sliced
2 Tablespoons Fresh Cilantro, minced

1.  For the dressing:  Shake all dressing ingredients together in a jar with tight-fitting lid (or whisk together vigorously in a bowl).
2.  For the salad:  Cook corn in 6 quarts boiling water until tender, 5-7 minutes.  Drain and rinse under cold water.  Cut kernels from cobs into large mixing bowl using a paring knife.  Add tomatoes, beans, scallions, cilantro, and dressing* and toss.  Season with salt and pepper to taste and serve.
Credit:  Cook's Illustrated:  Summer Grilling 2010, p. 9.

*Cook's Note:  I did not use all the dressing for this salad.  I don't particularly care for my salad to be heavy on the dressing.  Use as little or as much as you prefer.